The ultimate quiche Lorraine

To make the pastry, put the flour, butter and vegetable shortening (or lard) in a large bowl and rub together using your fingertips until it resembles breadcrumbs (or pulse the mixture in a food processor). Add the egg, 1 tbsp cold water, the salt and thyme leaves; mix with a table knife, then use your hands to bring together into a dough (be careful not to overwork the pastry). Shape into a flat disc, wrap in a food bag or baking parchment and chill for at least 30 minutes.

Put the chilled dough onto a lightly floured work surface and roll out to 0.2-0.3cm thick. Use to line a 23cm-diameter fluted tart tin, pressing it into the edges and leaving the excess overhanging. Prick all over with a fork; chill for at least 30 minutes. To blind bake the pastry, preheat the oven to 200ºC, gas mark 6 and put a large baking tray in to heat up. Scrunch a sheet of baking parchment, then open it out and use to line the chilled case. Fill with baking beans or rice. Put on the preheated tray and bake for 15 minutes; remove the beans or rice and parchment and bake for a further 10 minutes until pale golden.

While the pastry is baking, put the butter, thyme sprigs, garlic and shallots in a large frying pan over a medium heat and cook for about 10 minutes, stirring occasionally, until the shallots are soft and slightly caramelised. Tip into a bowl, remove the thyme (discard) and set aside to cool slightly. In the same pan, cook the bacon lardons over a medium-high heat until the fat has rendered and the lardons are golden (5-7 minutes).

For the custard, in a large jug or bowl whisk the eggs, crème fraîche, cream, mustard and nutmeg until combined; season with black pepper. Briefly whisk in the shallot mixture and set aside.

To assemble the quiche, use a serrated knife to trim off any overhanging pastry from the tart case, then tip in the lardons and spread around evenly. Sprinkle over the cheese and ½ of the chives.

Pour in the custard, making sure it’s evenly distributed. Sprinkle over the remaining chives; bake for 20-25 minutes or until the middle of the quiche looks softly set (wobbling slightly) and the top is golden. Leave to cool for about 30 minutes, then remove from the tin.