Quiche Lorraine

Preparation:

Preparation: Prepare the flour on a pastry board. Put 220 g of softened butter, two egg yolks, three decilitres of water and salt in the centre, mix well and wrap the dough in a cloth and leave it to rest in the refrigerator for at least ten hours. Line a twenty cm diameter mold with the dough and prick the bottom with a fork, brush it with a little beaten egg and cook in the oven at 220 degrees for fifteen minutes. Beat the egg yolks with the cream, when you have obtained a lemon colored cream, season with salt, pepper and nutmeg. Brown the bacon cut into strips in the remaining butter; Distribute the bacon, the diced cheese on the bottom of the already cooked pasta and finally pour the egg and cream mixture and cook at 160 degrees for about half an hour. Serve warm or at room temperature.