Quiche Lorraine is the classic French savory tart. Originally, it is prepared with lardons, but using bacon is no mistake. The great thing is that you can replace the meat with aubergine or zucchini, should you have a vegetarian diet, and it will still be delicious!

Ingredients for 8 servings

500g puff pastry sheet
flour for dusting
200g smoked bacon,chopped
85g Gruyere (or Swiss) cheese, grated
3 eggs, beaten
200ml low fat milk
1 large tomato, chopped into cubes
1 onion, thinly sliced
mixed seasoning a la Provence
salt and pepper to taste

Preheat your oven at 220C.
Sprinkle flour in the tin then roll in the pastry (make sure the pastry was kept at room temperature for 10-15 minutes before cooking so that it doesn’t crack in the oven).
Trim the edges of the pastry and then gently press over the base of the tin to remove pockets of air. Bake the pastry plain for 40 minutes, until it gets a nice golden crust.

Separately, in a bowl, mix together the eggs, onion, tomato, bacon, milk and cheese. Season with Provencal dried herbs and salt and pepper.
Take the tin out of the oven and pour in the mixture, making sure the pastry is evenly covered. Bake for another 40 minutes. When it’s ready, leave to rest for 10 minutes then serve.