Quiche Lorraine

Directions

1. Sift flour into a bowl and add butter in cubes to it. Using your fingers only, rub the cubes into the flour until the mixture resembles fine breadcrumbs;
2. Whisk the milk. egg yolk and salt together and add to the crumbs by spreading it over the top of them;
3. Using a spatula blend the liquid into the mixture with a hacking motion with the edge of the spatula until it resembles a dough;
4. Remove the dough from the bowl onto a working surface and form a ball from. Using your palm press it in four different directions;
5. Put the dough together and form it back into a ball. Then, flatten it, wrap it in plastic film and chill it in the fridge for at least 1 hour.
6. Preheat oven to 425℉;
7. Sauté the bacon in butter and a little water;
8. Whisk the milk, cream, spices, yolks and eggs until smooth;
9. Once out of the fridge for 15-20 minutes, roll out the dough into a crust, put it in a greased quiche mold and puncture it with a fork;
10. Spread the bacon and grated cheese evenly over the crust;
11. Pour the custard over everything;
12. Bake for 30-35 minutes in the oven, until golden brown;
13. Serve cooled to room temperature with cream or full-fat yogurt.