This recipe is for a large classic quiche, but you can make individual ones if you prefer, adjusting the cooking time accordingly.
350g (12oz) flan pastry
20g (1½ tbsp) butter, to grease flour, to dust
40 g (1½oz) Gruyère or Comté, cut into thin flakes, to finish
200g (7oz) salt pork belly, derinded and cut into small lardons
1 tbsp groundnut oil
200g (7oz) Gruyère or Comté, coarsely grated
3 medium eggs
6 medium egg yolks
600 ml (2½ cups) double (heavy) cream
salt and freshly ground pepper
pinch of freshly grated nutmeg
2 tbsp kirsch (optional)
For the pastry case, grease a 22 cm (8½in) flan ring (3 cm/1¼in deep) and place on a baking sheet in the fridge. Roll out the pastry into a round about 3 mm (⅛in) thick and use to line the flan ring (see Lining a tart tin & baking blind). Rest in the fridge for 20 minutes. Preheat the oven to 200ºC/400ºF/Gas 6.
Prick the bottom of the pastry case, line with greaseproof paper and baking beans or dried pulses and bake blind for 20 minutes. Remove the beans and paper and leave to cool in the ring. Increase the oven setting to 220ºC/425ºF/Gas 7.
For the filling, blanch the lardons in boiling water, refresh in cold water, drain and dry. Heat the oil in a non-stick frying pan and brown the lardons over a medium heat for 1 minute; drain. Scatter in the pastry case, then sprinkle on the grated cheese.
Lightly whisk the whole eggs, yolks and cream in a bowl. Season with salt, pepper and nutmeg, then add the kirsch if using. Pour into the pastry case and bake for 20 minutes. Lower the oven setting to 200ºC/400ºF/Gas 6 and cook for another 15 minutes. Scatter the cheese flakes over the surface and bake for a final 5 minutes.
Immediately slide the quiche on to a wire rack, using a large palette knife. Gently lift the flan ring off. Serve the quiche warm or tepid, but not piping hot.