Quiche Lorraine

For the Quiche Lorraine, first prepare the dough. Mix the flour with a pinch of salt and an egg. Add butter in small pieces and knead well.

Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes. Line the bottom of a cake pan with the dough and form a rim.

Prick the bottom a few times with a fork and bake for 10 minutes at 200 degrees. In the meantime, grate the cheese coarsely.

Beat the eggs and whisk with the whipped cream. Stir in the cheese and bacon and season with a little salt and pepper.

Spread the mixture on the dough and bake for 25 minutes.

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