Quiche Lorraine

Make the dough In a medium bowl, whisk the 2 cups of flour with the salt and pepper. Using your fingertips, blend in the butter until it resembles small peas. Sprinkle the water on top and mix until the dough begins to come together. Turn the dough out onto a work surface and gently knead 2 or 3 times, just until it comes together. Pat the dough into a 1-inch-thick disk, wrap in plastic and refrigerate until firm, about 1 hour.

在面粉轻微的工作表面上，并使用面粉轻卷的销钉，将面团滚动到14英寸的圆形，约1/8英寸厚。将面团放入带有可移动底部的11英寸凹槽蛋pan中。修剪悬垂物，因此与蛋pan的边缘齐平。冷藏蛋shell 30分钟。

将烤箱预热至375°。用铝箔对蛋shell排成一列，然后用馅饼重量或干豆填充顶部。烘烤约40分钟，直到将地壳固定并淡黄色。取下箔纸和重物，然后将壳烘烤约12分钟，直到深金色和酥脆。转移到架子上稍微冷却，约10分钟。将烤箱温度降低到325°。

Meanwhile, make the filling In a large skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, about 10 minutes. Transfer the bacon to a paper towel–lined plate to drain.

在一个中等大小的碗中，用一半和半奶酪，酸奶油，大蒜，2汤匙细香葱，1茶匙盐和1/4茶匙胡椒粉搅拌鸡蛋，直到充分混合。将培根放在地壳底部的均匀层中；将蛋ust倒在上面。将蛋饼烘烤约35分钟，直到奶油奶油刚刚凝固为止。将乳蛋饼转移到架子上，冷却30分钟。用细香葱装饰。拆除乳蛋饼并服用。