Luxury Quiche Lorraine

Method

1 Preheat the oven to 180°C/160°C fan/Gas 4. Roll out the pastry and use to line a 20cm (8in) loose-bottomed tart tin. Cover the base with baking parchment, place baking beans on top and bake blind for about 10-15 minutes. Remove the beans and parchment for the last 5 minutes and bake until lightly golden.

2 Meanwhile, make the filling. Heat the oil in a pan and cook the bacon for 6-7 minutes, or until crisp. Remove and drain on kitchen paper. Place the spring onions in the pan and cook gently for 3-4 minutes, or until softened. Whisk the whole eggs and egg yolks in a bowl, then add the cream, herbs, cheese, bacon and spring onions. Mix well and season with paprika, salt and pepper.

3 Pour the filling into the pastry base and return to the oven to bake for 30-40 minutes, or until the centre has set. Garnish with chopped chives and serve warm or at room temperature.

Wine suggestion

Save: Macon Villages Blanc 2008, France, £6.99

Splurge: Pouilly Fuissé Precellence 2007, £14.99