Savoury shortcrust pastry

Method

1. Sieve the flour and salt into a bowl. Rub the cold butter into flour until it resembles coarse breadcrumbs. Using a fork add the water to bring the pastry together. You may need to add a little more to bind the mixture or a little less. Cover the pastry with baking parchment and leave it to rest in the fridge for at least an hour.

2. Grease and flour a 9-inch loose base tart tin. You can use the paper from the block of butter to rub the butter onto the tart tin or tear a square of baking parchment and rub a teaspoon of butter onto this. If it is a fluted tart tin, make sure you get into all the crevices. Add a teaspoon of flour into the greased tin and swirl it around so that all of the butter is covered in flour. You can line the base of your tin with parchment if you would prefer, to ensure the quiche comes out easily. If you are using a disc of parchment, make sure to still grease and flour the sides of the tin. Set the prepared tart tin aside in a cool place while you roll your pastry. Preheat your oven to 180ºC/gas mark 4.

3. Roll the pastry into a disc, about 3mm in thickness, roll it a few cm larger than your tart tin. Gently lift the pastry over the tin and nudge it into place. Do not stretch the pastry. Place it into the fridge for at least ten minutes to firm up again.

4. Prick the base all over with a fork. Put a disc of parchment paper on top of the pastry and fill this with baking beans or some clean coins. I find metal coins work well as they heat at the same rate as a metal tart tin which ensures that the pastry bakes evenly. The coins not only conduct heat for a good crust, but the weight of them is also good for preventing the dough from bubbling.

5. Bake the tart case blind for 10 minutes until the edges are just starting to colour. Remove the beans, coins, or whatever you used to blind bake. Be careful when removing coins, because they will be very hot.

6. Brush the inside of the pastry case with the beaten egg. Place the case back into the oven for another four minutes or until it is golden. Set aside to cool as you make the filling.

7. To make the filling fry the bacon pieces until they are just about to change colour. Drain any excess fate and set aside. Heat the oven to 170 degrees.

8. Beat the egg with a whisk until it gets light and foamy. Beat in the crème fraîche and cream. Stir in the roughly grated cheese and the nutmeg as well as the cracked black pepper, add a small pinch of salt.

9. Sprinkle the bacon onto the base of the pastry case and pour the liquid on top. Dot the broccoli on top of the filling and gently place the quiche into the centre of the hot oven.

10. Bake for 25 minutes or until the topping is gently set.

11. Allow to cool in the tin for ten minutes then very gently place it onto a wire rack to cool completely.