Quiche Lorraine

The poor Quiche Lorraine, once aptly (and sadly) described by Elizabeth David as a culinary dustbin, is blazoned on blackboards in art centres and wine bars throughout the land. And the resulting soggy pastry case containing congealed custard dotted with bits of ham, tinned asparagus and sliced mushrooms is a belly-chilling travesty.

This is how it should be done. These are the only ingredients you a