quiche Lorraine

Quiche Lorraine

skin:
200 grams of wheat flour
1 teaspoon salt
100 grams of butter / margarine
1 egg
1 tablespoon water

contents:
175 grams of smoked bacon, cut lengthwise
4 eggs
1 / 4 teaspoon nutmeg
250 cc of milk cream
85 grams of Swiss cheese, grated
1 teaspoon salt
1 / 2 teaspoon black pepper powder

Contents: heat a little oil, then insert the bacon smoke, stir-fry briefly, remove, drain, pat dry and set aside.

Mix 3 / 4 recipe eggs, nutmeg powder, salt and black pepper powder, beat until blended, then enter the milk cream, beat until smooth, strain, set aside, store in refrigerator until ready to use.
 
Skin: Mix egg and water, beat until blended, then set aside.

Mix the flour and salt, stir, sieve, then put butter, mix well and shape of small granules, and create a hole in the middle. Enter the last egg mixture, knead until dull, and cover with a sheet of plastic, store in refrigerator for 30 minutes. Prepare a 24 cm diameter round baking pan, spread with a little butter, then set aside. Roll dough to 3 mm thick, and enter in the baking dish before, averaging up to cover the bottom and sides of baking dish, store in refrigerator for 10 minutes.Cover with aluminum foil and place little weight on the dough so that the skin does not expand, bake in the oven (175 degrees Celsius, 25 minutes), lift, take cover and the load, set aside. Whisk 1 / 4 recipe eggs, rub the skin until blended, then baked again in an oven (175 degrees Celsius, 7 minutes), remove from heat.Enter a stir earlier bacon and Swiss cheese to the top of the dough skin, flatten, and enter the milk mixture to the baking sheet before 3 / 4 full.Bake in a preheated oven (175 degrees Celsius, 20 minutes) until cooked and golden browned, remove and let cool briefly, presented