Quiche Lorraine

1) For the pastry, combine the flour and the salt on your work table. Add the butter and work it into the flour until the consistency is coarse. Stir and work in the egg and the water until the dough becomes a ball. Coat the work surface with a little flour and let the dough rest for at least 5 minutes.

2) Preheat the oven to 180C/Gas 4. Butter a 23cm pie dish. Spread the pastry out to cover the bottom and sides with your fingers (use flour to help, push the dough from the middle to the sides of the dish). Let the pastry stand a bit higher than the dish edge. Bake the pastry for 5 to 10 minutes. Remove from the oven before the pastry shrinks, (adjust sides if needed).

3) Place the ham and cheese in the pastry case. In the meantime, beat the eggs and milk with a fork in a bowl and season with salt and pepper. Pour the egg mixture into the pastry case and bake for 30 minutes, until the centre is firm. Serve warm with a salad, if desired

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.