Individual quiche lorraine

Method

1. Preheat the oven to 180°C (160°C fan, gas mark 4).

2. To make the pastry, put the flour and salt into a large bowl and add the butter . Rub the butter into the flour using your fingertips until it looks like coarse breadcrumbs.

3. Using a knife stir in enough cold water to bind the dough together. Wrap the pastry in cling film and chill in the fridge for 15-20 minutes.

4. On a lightly floured surface, roll out the pastry. Grease 8 small flan tins and line each one with pastry. Place a circle of baking paper on the pastry and fill with baking beans. Bake in the oven for 15 minutes, then remove the beans and paper and bake for a further 5 minutes.

5. To make the filling put all the ingredients apart from 50g of gruyere into a large bowl and mix gently, to avoid getting air into the mixture. Spoon the filling into the pastry cases, then sprinkle with the remaining gruyere.

6. Bake in the oven for 15 minutes or until set. Serve hot or cold.