The real quiche Lorraine

When Caroline Waldegrave and I opened Leith’s School of Food and Wine in 1975, we used to teach this in the first lesson, along with coq au vin and mousse au chocolat. They might sound posh but are not difficult to make, and they taught the beginner a lot: this recipe gave them pastry, lining a flan ring, chopping onions, baking custard. The results, if not award-winning, always tasted good. So here is the classic, no-nonsense but utterly delicious, quiche Lorraine.