The classic French quiche is world famous and this recipe was a delicious variation that I once ate in Lille at a very unpretentious little eatery. Boy was it good! I recommend using either Williams or Dorée pear varieties for their luscious flavour.
To make the pastry, rub the flour and butter together until the mixture resembles breadcrumbs, add the beaten egg and bind the pastry together to form a ball. Wrap in cling film and place in the fridge to chill for 15 minutes.
Preheat the oven to 180°C/350°F/Gas 4. Roll the pas