Janneke's quiche Lorraine

Heat the oven to 185°C

Put 450g (store bought, butter based) puff pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.

Butter a 28 x 2,5cm pastry case, then line with the puff pastry, then cover with baking paper, fill with dry beans or coins and bake for 12 mins.

Remove the filling and the paper and bake the pastry for 7-8 mins more until pale golden. 

While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 240g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels.

Slice a 5 shallots and use the same pan to sweat them.

Stir 200ml crème fraîche to slacken it, then add 4 eggs and season (you shouldn’t need much salt) and add a pinch of ground nutmeg

Start filling the pre-baked base with the shallots, then scatter over the bacon.

Continue with thick slices of a 225g Camembert and crumble some blue cheese in-between. Finally pour in the egg mix and bake for 30 mins. 

Let the quiche settle for 4-5 mins,then remove from the tin. 

Serve freshly baked, with a nice salad although it’s also good cold.

You can easily freeze the rest.

(A Janneke Muileboom recipe)

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