Quiche Lorraine

To prepare the quiche Lorraine, start with the basic crust, that is, the savory shortcrust pastry. In the mixer, pour the flour, the cold butter in pieces 1, the coarse salt 2, the egg 3, and activate the blades until you get crumbs.

Transfer it onto the work surface 4, knead quickly and obtain a dough ball 5. Wrap it in plastic wrap and let it firm up in the refrigerator for at least 1 hour 6.

In the meantime, take care of the bacon. Remove the rind 7 and cut it into slices, then into strips and finally into pieces about 1/2 inch thick 8. Blanch them for 50 seconds in boiling water 9,

drain and let cool 10. Then remove the crust from the cheese 11 and grate it with a coarse grater 12.

Pour the cream into a bowl, add the eggs, the yolk 13, the salt, the pepper, and grate a pinch of nutmeg 14. Beat briefly with a fork and set aside 15.

Butter a 10 inches fluted ceramic pie dish and then preheat the oven. You have everything you need: on a lightly floured pastry board, tap the shortcrust pastry with the rolling pin for a moment 16, then roll it out to about 1/8-1/6 inch thick 17. Dust it with a pinch of flour again and then roll it around the rolling pin, finally unroll it into the dish 18.

Press down to make the pastry adhere well 19 and then trim the excess with a knife 20. Prick the base with the tines of a fork 21

and pour ¾ of the grated cheese 22. Then the bacon 23, the cream mixture 24

and sprinkle with the remaining cheese 25. Bake the quiche Lorraine in a static oven at 355°F for about 50-60 minutes 26. All you have to do is wait a few minutes before serving it 27!