Roll out the pastry on a light floured surface ... Trim the pastry edges to get a perfect edge and then serve in wedges. To freeze the quiche Lorraine: Allow to cool completely after step 8 ...

Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread ... Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than ...