Ingredients

Step by step

1. For the pastry, using your hands or a food processor, mix the flour, butter and salt together until it’s a breadcrumb-like consistency. Slowly add the ice water, a little at a time, until the dough comes together. Add more water if it’s not holding together. Wrap in clingfilm and chill for 1 hour.
2. Preheat the oven to 200°C, fan 180°C, gas 6. On a lightly floured surface, roll out the chilled pastry into a circle around 5mm thick and large enough to line a 25cm quiche dish. Drape the pastry over the quiche dish and gently press into the edges and up the sides, leaving a slight overhang. Prick the bottom all over with a fork, then add a scrunched-up sheet of baking paper and fill with baking beans. Bake for 15 minutes or until light golden. Remove the baking paper and beans, trim the edges, then return to the oven for a further 5 minutes. Allow to cool.
3. Meanwhile, chop any larger lardons into smaller pieces, then add to a frying pan over a medium heat and allow the lardons to slowly crisp up, stirring occasionally. Once golden-brown and crispy, remove with a slotted spoon and transfer to a tray lined with kitchen roll. In a medium bowl, whisk together the eggs, crème fraîche and double cream. Season with salt, pepper and the nutmeg.
4. Reduce the heat to 180°C, fan 160°C, gas 4. Sprinkle most of the crispy lardons over the bottom of the partly cooked pastry case, along with 75g of the gruyère. Pour over the egg mixture, then top with the remaining gruyère and lardons. Carefully transfer to the oven and bake for 30 minutes, or until golden but very slightly jiggly in the middle. Allow to cool for 10 minutes, then remove from the dish, scatter with chives and serve.