Give me a Quiche X

Phew just returning from somewhere beyond busy! Lots of wonderful guests and much cooking!
I still managed to go out and buy more stock and was invited to the home of a lovely lady who had some stunning linens for sale. She greeted me with home made buttery madeleines served on antique French porcelain. A French classic that is inspirational!
The madeleines made me think about revisiting some of the classic recipes, a personal favourite being 'Quiche Lorraine'.

As with all good food the quality of the ingredients is what makes the difference. Thick creme fraiche from a local farm, huge eggs from free range hens (also local), top quality smoked belly pork from the local butcher and a sweet red onion.

The tin is thickly buttered before the pastry goes in and I always use a fine flour that contains a high percentage of wholewheat, it gives a nutty flavour without being too heavy. The outside is crisp and buttery while the inside is creamy and moist. Served warm with a simple salad it is delicious!