Ingredients:

• 175g Plain Flour
• 100g Cold Butter- cut into cubes
• 1 egg
• 60g Italian Pizza Cheddar
• 200g pack lardons (optional)
• 200ml Crème Fraiche
• 200ml Double Cream
• 3 eggs, well beaten
• Basil (for decorating the top)

  Method:    

1. First, preheat the oven to 200C fan/180C or gas 6. Next, to create your pastry- add 175g of Plain flour, 100g Cold Butter, 4 tsp cold water and 1 egg into a food processer- pulse the mixture until it binds.  
2. Taste the pastry out of the food processor and tip onto a lightly flavoured surface. Gather the mixture into a smooth ball and roll out as thinly as you can, roughly around ½ centimetre thin.
3. Next, start to line your fluted flan tin and lay your pastry gently on-top into the base.
4. Trim the extra pastry edges with scissors, so it sits slightly above the tin. Press the pastry into the flutes on the side and lightly prick the base with a fork. Place the pastry into the fridge and let it chill for 10 minutes.
5. Take the pastry out of the fridge, place baking parchment over the top and add your baking beans on top then place in the oven for 20 minutes.
6. Whilst waiting for the pastry to cook, start preparing the filling. Start by heating a frying pan and cook your lardons (if you have) and fry for a couple of minutes. Once cooked, start cutting 45g of the Italian Pizza cheese into small dices and grate the other 15g.
7. Take the pastry out of the oven and start to scatter the lardons and cheese dices onto the bottom of the pastry.
8. Using a wooden spoon, beat 200ml crème fraiche and then slowly beat in 200ml of double cream. Mix in your 3 well beaten eggs and season the mixture well with salt and pepper. Once everything is mixed in, pour three quarters of the mixture into the pastry case.
9. Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case – you get it right to the top this way. Scatter the grated Italian Pizza cheese over the top, then carefully push the shelf back into the oven.
10. Bake for about 20 minutes or until golden brown and looks softly set (the centre should not feel firm). Step 11: Lastly, take the quiche out of the oven and let it settle for 4-6 minutes- then remove from the tin. Add some fresh basil on-top. Step 12: Serve freshly baked and enjoy!