2. Add butter and rub gently with fingertips until the mixture resembles fine breadcrumbs
3. Add 3 tablespoons to form a dough ball
4. Roll out the dough to the size of your fluted tin
5. Butter & flour your tin to make sure it does not stick
6. Transfer the dough into the pie dish, generously flour the rolling pin to avoid sticking, then carefully roll the dough around the pin. Starting at the top of the pie dish, slowly unroll it, centering it in the dish
7. Patch, trim & crimp it to fit the tin or pie dish
8. Chill for 30 minutes
9. Meanwhile, preheat the oven to 220?C. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking
10. Line the base and sides with baking parchment and weigh it down with baking beans
11. Place on a baking sheet and bake for 10 minutes
12. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned
For The Quiche Mix:
1. Saute the bacon lardons and drain
2. Leave the juices in the pan & add the shallots and sauté – not brown
3. Whisk the cayenne, nutmeg eggs & cream together
4. Spread the shallots over the bottom & top with the bacon
5. Add the gruyere & pour over the egg mixture
6. Bake for 20-30 minutes depending on the size of the tin
