Served with a mixed salad and vinaigrette, this makes a sumptuous lunch or light supper.

Ingredients: (Serve 4-6)

• ½ recipe basic crust
• 8 bacon rashers
• 4 large eggs, lightly beaten
• 285 ml/10 fl oz whipping cream
• ¼ tsp salt
• Freshly ground black pepper to taste
• Pinch of grated nutmeg

Method:

Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry dough and transfer to a 23-cm/9-inch pie dish. Prick the surface with a fork and bake for 15 minutes. Transfer to a wire rack to cool. Lower the temperature to 200°C/400°F/Gas mark 6. Fry the bacon slices in a frying pan over medium-high heat until the bacon is beginning to crisp. Remove from the heat and drain on paper towels.

In a large bowl, whisk the eggs with the cream, salt, pepper and nutmeg until well combined. Chop the bacon and sprinkle over the bottom of the cooled piecrust. Pour the egg and cream mixture over the bacon. Bake for 30 minutes.

Serve hot, warm or cold. Refrigerate any remaining quiche for up to 3 days.