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A robust, deep-filled and decidedly British version of quiche Lorraine, this tart would be perfect for a picnic or a laid-back lunch, served with peppery salad leaves
450g ready-rolled, all-butter shortcrust pastry Plain flour for dusting 1 egg white 4 tsp Dijon mustard
1 tsp olive oil or butter 300g large, smoked bacon lardons 5 eggs 1 egg yolk 300g crème fraîche 150g mature Cheddar cheese, coarsely grated
Step 1) Roll out the pastry on a floured surface to line a deep 23cm tart tin with a removable base. Prick the base with a fork, trim the edges flush with the tin and put in the freezer to rest for 30 minutes.
Step 2) Pre-heat the oven to 200°C, Gas Mark 6. Cover the pastry with a large circle of baking paper and fill the centre with baking beans or uncooked pulses or rice. Bake for 15 minutes, then remove the paper and beans and cook for 7-10 minutes more, until pale golden and just cooked.
Step 3) Mix the egg white with 1 tsp of the mustard and brush over the hot pastry base with the back of a spoon to seal it. Lower the oven to 180°C, Gas Mark 4.
Step 4) Heat the oil or butter in a large frying pan and gently fry the lardons until they release their fat. Raise the heat and fry until crisp and browned. Drain on kitchen paper, then spread out in the cooked pastry case.
Step 5) Use a fork to combine the eggs, egg yolk, crème fraîche, 100g Cheddar and the other 3 tsp of mustard. Pour into the pastry case and top with the remaining Cheddar. Bake for about 45 minutes, until deeply golden but with a slight wobble to the centre. Cool until warm or at room temperature, and serve with salad.