A French Quiche Lorraine is a traditional recipe that any chef in France knows how to make; at least that’s what I was told and it all begins with the dough. In my variation, a Quiche Lorraine with Tomatoes, I used pancetta instead of bacon and I added parsley and tomatoes.
Transfer the flour to a bowl and add the butter. Cut the butter into tiny dice, add 1 egg, salt and water and knead into a supple dough. Wrap in foil and allow to rest for a min. of 1 hour in the fridge.
Grease a 9-inch quiche-form or any other from with butter and dust with flour.
Cook the pancetta in a skillet with 1 tablespoon of oil and cook crisp in approx. 5 minutes. Transfer bacon to a plate covered with kitchen towels and drain.
Combine milk, creme fraiche, grated Gruyere cheese, 4 eggs in a bowl and mix. Add pepper and nutmeg to taste. Be sparse with the salt, as pancetta is a salty bacon. Add chopped parsley and mix.
Take the dough out of the fridge and roll it on a flour dusted counter. Roll in into a circle of approx. 10 inches and transfer it to a 9-inch quiche form, covering bottom and sides. With a fork punch some tiny holes in the bottom to prevent that from rising.
Preheat the oven to 400 degrees F.
Transfer pancetta to the quiche form, divide evenly over the bottom. Pour cheese mixture in the quiche-form.
Divide tomato-halves over the quiche form and place a parsley sprig on top as well (optional).
Place quiche in the middle of the oven and bake for approx. 40 minutes or until a toothpick comes out clean.