How to cook
Knead a dough from the ingredients for it, form it into a ball. Wrap it in foil and put it in the fridge for 15-30 min.
Heat the oven to 392°F (200 °C) and grease a form 11″ (28 cm) in diameter well. Roll out the dough and lay it out in the form, while carefully covering and pressing lightly to the walls.
Cover the dough with foil and sprinkle some beans on top to prevent it from rising during baking. Put it to bake for about 15 min. For the filling, grate the cheese coarsely, cut the bacon into small pieces, without the skin.
Set aside about 3 1/3 tbsp (50 ml) of the cream and beat it with the eggs. Make a bechamel sauce from the milk, the rest of the cream, flour, butter, oil, salt and black pepper. Mix the egg mixture with the sauce.
Take the semi-baked cake layer out, arrange the chopped, braised and drained bacon on top, as well as pieces of cheese, pour in the sauce and put it to bake for about 25-30 min. in a preheated 356°F (180 °C) oven. The inside of the Quiche Lorraine needs to remain creamy, so be careful not to bake it too long.