Quiche Lorraine

wholemeal pastry made with 175 g/6or flour
(see page 334)
4 rashers streaky bacon
75 g/3 oz Gruyere cheese, sliced
2 eggs
1 teaspoon flour
pinch of grated nutmeg
1/2 teaspoon salt
pinch of cayenne pepper
120 in1/4 fl oz single cream
120 nth/4 fl oz skimmed milk
watercress, to garnish

Roll out the pastry on a lightly floured board and use to line a 20cm/8inch flan tin.

Remove the rind from the bacon and grill until crisp. Cut into 1crn/V2inch squares, and cut the cheese the same size. Place in layers in the pastry case. Beat the eggs with the flour, nutmeg, salt, cayenne, cream and milk until just combined (over-beating causes bubbles on top). Strain over the bacon and cheese and bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 10 minutes. Reduce the hcat to moderate (180 °C/350 °F, Gas Mark 4) and bake for a further 20 minutes, or until a knife inserted in the centre conies out clean. Serve the quiche warm, garnished with watercress.

SERVES 4 to 6