Quiche Lorraine

• shortcrust pastry for 8-inch pie
• 4 egg yolks
• ½

Line pastry tin with shortcrust pastry. Prick bottom with a fork; brush with a little beaten egg and bake ‘blind’ for 15 minutes.

Whisk egg yolks in a bowl; add cream and whisk until thick and lemon-coloured. Flavour to taste with salt, pepper and freshly-grated nutmeg.

Cut green bacon, or fat salt pork, into thin strips; remove rind and blanch bacon in boiling water for 3 minut