Quiche Lorraine

For the pastry
  • 180g/6¼oz plain flour, plus extra for dusting
  • 100g/3½oz cold unsalted butter, cubed
  • 50g/2oz parmesan, grated
  • 2 tsp thyme, leaves only
  • 1 free-range egg yolk
  • 1 tsp chilled water (more if needed)
For the filling

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the pastry, sieve the flour into a mixing bowl. Add the butter, parmesan and thyme and rub into the flour until the mixture resembles breadcrumbs.

  3. Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes.

  4. On a floured surface, roll out the pastry to fit one large flan tin. Line the tin with the pastry, then place a circle of baking paper over the pastry and fill with baking beans.

  5. Transfer to the oven and bake for 15 minutes. Remove the beans and paper and return to the oven for five minutes.

  6. For the filling, place all the ingredients (except 50g/2oz of the Gruyère) into a large bowl and mix gently, to avoid filling the mixture with air.

  7. Spoon the filling into the pastry case and sprinkle the remaining Gruyère on top.

  8. Bake the quiche for 15 minutes, or until the filling is set. Serve hot or cold with a green salad. Via Hairy Bikers

    Greek Salad


    Preparation method

    1. Mix all the ingredients in a bowl. Via David Laris



    • 10 lemons, preferably organic, well scrubbed, thinly sliced, pips removed
    • 100g/3½oz citric acid
    • 2.25kg/5lb caster sugar
    • 1.2litres/2 pints boiling water

    Preparation method

    1. Put the lemon slices in a large heatproof jug or bowl, and add the citric acid. Tip in the caster sugar, then pour in the boiling water. Stir to combine and dissolve the sugar. Leave to cool, then sieve and chill.
    2. To serve, pour some of the lemonade into a large jug with ice and some slices of fresh lemon, dilute with cold water or soda water to taste.

    Via Jayne Rawlings