Quiche Lorraine

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1. 1
   Heat the oven to 180C/fan 160C/gas 4.
2. 2
   Heat 1 tbsp olive oil in a frying pan and fry 6 chopped rashers of bacon for a minute or so until lightly cooked.
3. 3
   Beat 5 large eggs, a 284ml carton of single cream and 150ml milk together with a fork then add 140g finely grated gruyère cheese, a generous grating of nutmeg and plenty of seasoning.
4. 4
   Stir in half the bacon and carefully pour the mixture into the deep 24cm blind-baked pastry case then scatter over the remaining bacon.
5. 5
   Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case.
6. 6
   Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.