Preparation

Cut the cold butter into pieces and pour the flour into a large bowl. The butter must be cold from the refrigerator otherwise it melts too quickly during cooking, making the dough hard. Mix the butter, flour and a pinch of salt with your hands until the mixture has a sandy consistency. Use a blender if you wish to speed up this first step.

Start pouring cold water little by little, without ever stopping to knead. Form a ball, wrap it the plastic wrap and let it rest in the refrigerator for an hour.

Take a cake tin of about 24/26 centimetres and cover it with parchment paper. Place the brisée dough, crushing it well along the edges. Pierce the dough with a fork, cover it with a sheet of parchment paper and pour a handful of dried beans on top for baking the base. Bake for 15 minutes at 190 degrees.

Take out the base of the quiche, remove the beans and the parchment paper and brush the base with the yolk of an egg by using a pastry brush. Put back into the oven for 5 minutes at 180 degrees until the dough has browned.

Cut the pancetta into thin strips and sauté in a pan without adding oil or butter. The fat of the pancetta will allow the strips to brown. Beat the eggs with a pinch of salt, a pinch of pepper and one of nutmeg. Grate the gruyere and add it to the eggs, along with the milk. Stir with a spoon until creamy.

Cover the brisée pie dough with the pancetta and pour the cream cheese. Cook in the oven for 30 minutes at 190 degrees. Let it cool for about ten minutes so that the ingredients blend properly and serve the warm quiche. This is the classic version of Quiche Lorraine, however you can give free reign to your creativity by adding vegetables such as leek or courgettes in the filling.