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Gordon's quiche Lorraine with roasted tomatoes
- 3 large plum tomatoes , cut into quarters
- 200g pancetta , cut into lardons
- 1 tbsp olive oil
- 100g Gruyre , grated
- 5 eggs , 3 whole and 2 egg yolks
- 250ml full-fat milk
- 250ml double cream
- 225g plain flour
- pinch smoked paprika
- tsp thyme leaves
- 150g unsalted butter , chilled and cut into cubes
- 1 egg , beaten to glaze
Directions:View on BBC Good Food
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