Quiche Lorraine

• 1 SHORTCRUST PASTRY MADE USING 200 g FLOUR & 100 g BUTTER
• 300 g BACON LARDONS
• 4 EGGS, BEATEN
• 200 ML THICK CRÈME FRAÎCHE
• 1 TSP DRIED MIXED HERBS
• 100 g GRUYÈRE CHEESE, GRATED
• PINCH OF SALT
• PEPPER

Preheat the oven to 200°C. Roll out the pastry and line a 20 cm flan tin, line with baking paper and add baking beans. Bake in the oven for about 15 mins and remove baking beans. Leave to cool slightly.

Place the lardons in the food processor fitted with the mixer and set the P1 slow cook program at 130°C for 5 mins. Drain the lardons and wash the bowl.

Place the beaten eggs, crème fraiche and mixed herbs in the food processor fitted with the kneading/grinding tool. Season with salt and pepper and mix at speed 7 for 50 s.

Place the half of the grated cheese over the bottom of the tart, then add the lardons and pour in the egg mixture.

Sprinkle over the remaining cheese. Bake in the oven for 30 mins. Serve warm or cold.

TIP Replace the bacon lardons with sliced leeks. Replace the dried mixed herbs with 1 teaspoon ground nutmeg for French style flavour.