PREPARATION 50 min:
To prepare the quiche Lorraine, start with the basic crust , that is, the savory shortcrust pastry. Pour the flour, the cold butter cut into pieces, the coarse salt, the egg into the mixer and activate the blades until you obtain crumbs. Transfer to the work surface, knead quickly and obtain a loaf. Wrap it in cling film and leave it to firm up in the refrigerator for at least 1 hour.
In the meantime, prepare the bacon. Remove the rind and cut it into slices, then into strips and finally into 1 cm thick pieces. Blanch them for 50 seconds in boiling water, drain and leave to cool. Then remove the rind from the cheese and grate it with a large mesh grater. Pour the cream into a bowl, add the eggs, the yolk, salt, pepper and grate a pinch of nutmeg. Beat with a fork and set aside.
Butter a 26 cm scalloped ceramic baking dish and then preheat the oven. You have everything you need: on a lightly floured pastry board, beat the savoury pastry for a few moments with a rolling pin, then roll it out to 3-4 mm thick. Sprinkle it with a pinch of flour again and then roll it around the rolling pin, finally unroll it into the pan. Press to make the pastry stick well and then remove the excess with a small knife. Prick the base with the prongs of a fork and pour in ¾ of the grated cheese. Then the bacon, the cream and sprinkle with the remaining cheese. Cook the quiche Lorraine in a static oven at 180° for about 50-60 minutes. All you have to do is wait a few minutes before serving.