Quiche Lorraine

Cut the chilled unsalted butter into small 1cm cubes and keep them in the refrigerator until ready to use.

In a large bowl, whisk together the all-purpose flour and salt. Add the cold butter cubes.

Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.

Slowly add cold water, one tablespoon at a time, mixing until a dough just starts to form. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.

On a floured surface, roll the dough to a 30cm circle and transfer to a 23cm tart pan. Trim edges and prick the bottom with a fork.

Line the crust with parchment paper and pie weights. Blind bake at 190°C for 15 minutes, then remove weights and bake for 5 more minutes.

Dice the smoked bacon into small lardons. Ensure all equipment used for raw meat is cleaned immediately after use.

Place bacon in a cold skillet and turn heat to medium. Fry until the bacon is crisp and the fat has rendered.

While the bacon cooks, finely dice the shallots.

Remove bacon from the pan and sauté the shallots in the remaining bacon fat for 3 minutes until translucent. Drain well.

In a medium bowl, whisk the whole eggs until smooth. Slowly whisk in the heavy cream and whole milk.

Season the custard with ground nutmeg and black pepper. Whisk thoroughly to ensure spices are evenly distributed.

Grate the Swiss cheese and set aside.

Spread the cooked bacon and shallots across the bottom of the par-baked crust. Sprinkle the grated cheese evenly over the top.

Slowly pour the egg custard over the filling. Bake at 175°C for 35-40 minutes until the center is just set and the top is golden brown.

Remove from the oven and allow the quiche to cool for at least 10 minutes to allow the custard to firm up before slicing.