Classic quiche lorraine

Method

1. For the pastry, whizz the flour with the butter and a good pinch of salt in a food processor until it resembles fine crumbs. Add the egg yolk and vodka or water, then pulse briefly until it comes together. Remove the soft and pliable dough to a lightly floured work surface. Knead it briefly, then shape into a flattish disc, wrap in cling film and chill for 1 hour.
2. Preheat the oven to 200°C/fan 180°C/gas 6. Roll the pastry out on a lightly floured work surface to the thickness of a £1 coin, then use to line a 23m fluted loose-bottom tart case. Chill for 20 minutes in the fridge or 10 minutes in the freezer, then line with foil or baking paper and fill with baking beans or rice. Blind bake the case for 20 minutes. When the pastry is sandy coloured with no grey areas, remove the baking beans/rice and foil, brush the case all over with the reserved egg white, then return to the oven for 5 minutes, turning it down to 150°C/fan130°C/gas 2 (see tip). Remove and leave to cool.
3. Meanwhile make the filling. Put a large frying pan over a high heat, then fry the lardons for 3-5 minutes until crisp. Remove with a slotted spoon onto kitchen paper, leaving the fat in the pan. Add the butter to the pan and, when melted, add the onions. Reduce the heat and cook for 15 minutes or so until nicely golden. Leave to cool briefly out of the pan.
4. Scatter the onions and lardons in the pastry case. Mix the cream, milk and egg yolks in a jug, then season well and grate in nutmeg to taste. Pour the mixture into the case, then bake the quiche in the bottom third of the oven for about 40 minutes until the filling is set but still wobbles in the centre when gently shaken. Take out of the oven, set aside for 30 minutes, then remove from the tin. Serve the quiche warm, at room temperature or cold with a green salad. Leftovers will keep for up to 4 days in the fridge.