Quiche Lorraine

Method

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1. 1Rub the flour, salt and cold butter together with your fingertips until it looks like coarse breadcrumbs. Add the egg yolk and the iced water a spoonful at a time, bring it together quickly into a dough, wrap and chill for 30 minutes.
2. 2Roll the dough out on a floured surface to 3-4 mm thick, line a greased 24 cm tart tin and prick the base with a fork. Chill the lined tin for 15 minutes while you heat the oven to 200 °C.
3. 3Line the pastry with baking paper, fill with dried beans or chickpeas and bake for 15 minutes. Remove the paper and beans and bake for another 5-8 minutes until the base is dry and pale golden.
4. 4Meanwhile, cook the smoked beef or pastırma in a dry frying pan for 3-4 minutes until the edges just crisp, then drain on kitchen paper.
5. 5Whisk the eggs, cream and milk together and season with nutmeg and pepper. Cured meat is salty, so taste before adding any salt.
6. 6Lower the oven to 180 °C. Scatter the meat and the cheese, if using, over the pastry base and gently pour in the custard.
7. 7Bake for 30-35 minutes until golden on top and set, with just a slight wobble in the centre. Rest for at least 15 minutes before slicing and serve warm or at room temperature.