It has been a little over a year since I left Paris- so in honor of that, I decided to make a quiche Lorraine (a French staple).
1 3/4 cups of flour
1 stick of unsalted butter, cuber and chilled
Pinch of salt
1tbsp of ice cold water
1 cup of grated Gruyere cheese
1/2 cup heavy cream
1/2 cup of milk
Salt and pepper to taste
Put the flour, butter and salt into a bowl and with your fingers, rub together until the butter and flour are combined into a small, crumbly mixture.
Add the egg and the water and knead together with your hands.
Form into a disk and refrigerate for about an hour.
Grate the Gruyere (if not already grated) and cook up the bacon in a skillet.
Chop up the bacon when cooked and put aside.
Combine the milk, cream, eggs, salt and pepper in a bowl and whisk.
Put this mixture aside.
After the crust dough has been in the fridge for an hour, roll it out and place in a buttered pie pan. Puncture the dough with a fork, cover with parchment paper and put something weighted on top of the dough. (I put another pan on top).
Preheat the oven at 375 and bake the crust for 20 min. After 20 min. remove the parchment paper and weighted item and cook for another 15 min, or until golden brown.
Lower the oven temperature to 325. Add all the ingredients into the pie crust and bake for about 20 minutes.