Quiche Lorraine

Ingredients


For the pastry
200 g flour
100 g butter at room temperature
1 pinch of salt
½ glass of water or milk
For garnish
3 eggs
200 g of Smoked Pork
100 g grated cheese (optional)
20 cl of cream
nutmeg
pepper

Preparation



 For the pastry:
1. Make a well in center of flour and add salt and butter. Work hand then add and knead until a smooth dough water or milk.
2. Wrap with plastic wrap and keep cool at least 30 minutes.
3. Roll the dough on a floured surface and place the dough in a pie plate size: 24 cm.
4. Go ahead with your fingers.
5. Prick with a fork.
For the filling:
6. Preheat oven to 180 ° C (gas mark 6)
7.Cut the bacon into small pieces and fry in a pan without adding fat.
8.Divide the bacon on the bottom, pressing lightly so that they remain caught in the dough.
9. In a bowl, beat the eggs and cream.
10. Add pepper and nutmeg (but not salt, bacon is already salty).
11. Pour the mixture over the bacon and sprinkle with Emmental.
12. Bake about 30 minutes.
13.Serve warm with a green salad.