Proper Quiche Lorraine

Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6).

Brush the inside of the cooked pastry case with one of the eggs, lightly beaten. Bake in the oven for 8–10 minutes, or until golden (this is to seal the tart). Leave to cool. Reduce the oven temperature to 180°C (160°C fan, 350°C, gas mark 4).

Heat the butter and olive oil in a frying pan over a low heat. Add the shallots and cook gently until golden, stirring occasionally. Remove from the pan and put to one side.

Add the lardons to the same pan with any juices left behind from the shallots, and fry until golden. Remove the lardons from the pan, add to the shallots and leave to cool.

Beat the remaining eggs in a bowl and stir in the cream, cheese and nutmeg, and add salt and pepper to taste. Remember that the lardons and cheese are already naturally salty.

Scatter the cooked lardons and shallots across the base of the pastry case and transfer the cream mixture to a jug. Place the tin on the oven shelf, then pour the cream filling over the lardons, filling the case right to the top.

Bake in the oven for 25–30 minutes, or until the filling has set and the top of the quiche is lovely and golden.

Serve warm accompanied by a leafy salad with a walnut oil dressing.