Shiela's Quiche Lorraine

This one's for Dive. It's one of the more labour-intensive things I'm prepared to make, but it can be prepared, including making the pastry, in about half an hour.
Ingredients for Pastry

• Flour - 6 oz
• Butter - 2 oz
• Fat (Lard or marge) - 1oz
• Ground Nutmeg - 1/2 tsp

Ingredients for Quiche

• Milk - 1/4 pt
• Cream - 1/4 pt
• Eggs - 3
• Ground Nutmeg - 1/2 tsp
• Bacon or bacon bits - ad lib
• Mushrooms, sliced thinly - ad lib
• Tomato - 1, sliced thinly
• Grated Cheese - small amount

Method - Pastry

1. Rub the butter and fat into the flour until well incorporated (I hate doing this!)
2. add a tiny amount of water - just enough so that the pastry stays in a ball when squeezed without any stickiness.
3. Give it a good knead - you're aiming for a pliable dough.
4. I find it 's better if you set this aside, in a cool place, for a while, say half an hour.
5. Sprinkle flour on your surface and pin, and roll out the pastry, turning it this way and that, and turning it over, until you have a circle larger than your flan dish.
6. Line your flan dish with the pastry, trimming the excess
7. Make some jam tarts with the excess!

Method - Quiche

1. Grill the bacon or bacon bits to just cook it through.
2. cut up the bacon into smaller pieces and throw into your flan dish (which is already lined with the pastry), throw in some mushrooms, then place the sliced tomato on top. This all shouldn't end up higher than the top of the flan dish!
3. Warm the oven to 150 degrees C.
4. Beat the eggs, adding the nutmeg, and add to the milk and cream.
5. Warm the milk / egg / cream mixture in a pan, getting it to the temperature just before the egg starts to solidify
6. Pour this warmed egg mixture over the bacon / mushroom / tomato in the flan dish
7. Put into the warm oven until the pastry is cooked and the liquid has set.
8. put a little grated cheese on top and return to the oven for a minute or two
9. take out and leave to cool
10. Enjoy!