Quiche Lorraine - Eggs & bacon

Prepare the dough:
Put the flour in a salad bowl and dig a crater.
In the crater, place 125 g softened butter (at room temperature), 1 egg, salt and 3 tbsp. of water.
Mix until smooth.
Cover and put 2 hours in the refrigerator.

Once rested, take the dough out of the refrigerator and let it come to room temperature for 15 minutes.
Meanwhile cut the bacon in lardons.

Preheat the oven to 200 °C / 390 °F.
With a rolling pin, roll the dough to get a disc 8-10 cm wider than your pie dish.
Butter your dish (5 g of butter) and deposit the dough by making it stick well to the walls.
Stitch the dough with a fork evenly, including on the edges, and spread your lardons. (These will not only maintain the dough, but by starting to cook and ooze they will flavor it).
Bake the dough for 12 minutes.

Meanwhile :
In a cul-de-poule, beat 4 whole eggs.
If you do eat with a beater over several minutes, the quiche texture will be lighter.
Then add 30 cl of cream and keep beating a bit.
Add pepper and nutmeg.

When dough/bacon are precooked, pour the mixture over it.
Bake for 30 minutes (oven still at 200 °C (390 °F)).

Serve warm or lukewarm.

"Quiche" might be coming from the German word "Kuchen" (Cake).
f you want, after 20 min of cooking, you can spread 80 g of grated cheese (gruyère, beaufort…) on the quiche to get it gratiné. But this is not the classic Quiche Lorraine anymore. Whipping cream can be replaced by crème fraiche as well.
Finally you can replace the lardons with some smoked turkey. This recipe is rather for 6 people, but leftovers can easily be kept and will be enjoyed. Freezing, even for a day, prevents the crust to become smooth.