French Quiche Lorraine by Nico Lah

For the crust
250gr flour
125 soft butter (salted)
1 egg yoke
2 table spoon of cold water
1 pinch of salt

Pour the floor with the butter in a mixer, put it on, and get a sandy texture.
Add the salt, the the egg yoke. Once it looks very "dusty" add the water.
You should get a crust soft, slightly elastic, not easy to break.
Make a ball with it and put it in the fridge for 30 min.

In the meantine, slice some butter mushroom and put them in a fried pan with a spoon of water. Add salt, pepper. Once reduce, add a slice small onion, and bacon bits and let cook for 10 min all together (make sure there is no water or fat anymore in the pan). 

Aside, in a ball, mix 3 eggs with 200ml of cream (cooking cream is better), salt, pepper, a pinch of nutmeg (personally I prefer 5 chinese spices). Work, and flat down your crust to cover your baking pie pan, hole your crust with a fork and bake it for 15min (180C, th 6). 

Once done, take out the crust, pour a layer of emmental on the crust itself, then the mix mushroom/ bacon, and finish with the mix egg/ cream. The liquid should cover the whole preparation. Put it back in the oven, 220C (th 7-8) for 25-30min. 

Once ready, let it cool it down a bit, serve it with a green salad, and you got a very light lunch, or nice dinner if you get two slices If something isn't clear, please feel free to ask for details. Bon appetite.