Quiche Lorraine

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Ingredients

• 250 g white flour
• 0.5 tsp salt
• 100 g butter
• 4 tbsp water
• 180 g diced bacon
• 5 dl full cream
• 3 eggs
• 100 g Gruyère
• 1 pinch nutmeg
• 0.25 tsp salt
• a little pepper

Steps

1. Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
2. In a non-stick frying pan, gently fry the bacon until crispy, leave to cool.
3. On a lightly floured surface, roll out the dough into a circle (approx. 32 cm in diameter). Place the dough in the prepared tin, creating a rim of approx. 3 cm. Prick the base firmly with a fork, scatter the diced bacon on top.
4. Mix the cream, eggs and cheese in a bowl, season. Pour the sauce over the bacon.
5. Approx. 20 mins. on the bottom shelf of an oven preheated to 220°C. Reduce the heat to 180 °C and bake for approx. 20 mins.