Quiche Lorraine

Preparation

1. 1

   Put the flour and cold butter, cubed, into the bowl. Rub together.

   Speed 6⏱ 1 min
2. 2

   Add the water and salt. Knead briefly.

   Speed 4⏱ 1 min

   💡 The dough should be smooth but not overworked.

3. 3

   Roll out the pastry and line a tin. Mix the eggs, cream and nutmeg. Arrange the lardons and pour in the filling. Sprinkle with Gruyère.

4. 4

   Bake for 25 minutes at 200°C.

   💡 Blind-bake the pastry for 10 min if you like a crisp base.