Lorraine Quiche

Makes the crust: on a clean surface, combine flour, salt, and cold butter

With a large knife, finely chop the butter

Mix until you get a coarse crumb

Make a depression in the center and add the egg and water

Mix quickly with a fork

Gently knead to form a ball of dough

Wrap it in plastic film and refrigerate for about 30 minutes

Bake the oven to 180oC (medium)

With a rolling pin, roll out the dough over the bottom of a removable 25 cm diameter pan

With a knife, trim the edges and place the crust in the pan

With the remaining dough, form small rolls

Press them with your fingers along the side of the pan to cover it

Trim the edge

With a fork, poke holes in the dough in several places

Lining the dough with aluminum foil

Bake in a preheated oven until firm (about 15 minutes)

Remove the foil and bake until lightly golden brown (about 5 minutes)

Remove from the oven and reserve

Bake the oven to 180oC again

Makes the filling: finely chop the bacon and reserve

In a medium skillet, melt the butter over high heat

Add the reserved bacon and cook, stirring occasionally with a wooden spoon, until lightly browned (about 5 minutes)

Drain on paper towels and reserve

In a large bowl, using an electric mixer, beat the remaining ingredients together and reserve

Furrow the reserved bacon and spread it at the bottom of the dough

Cover with the egg and cream mixture

Bake in a preheated oven until the filling is firm (about 25 minutes)

Remove from the pan and serve immediately

315 calories per slice