Quiche Lorraine

Add 1 ½ cups flour, salt, and sugar to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.

Scatter butter cubes over flour and process for about 15 seconds.

Scrape bowl, then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed.

Add 4 tablespoons and pulse again. Keep adding more water until a dough ball forms.

Remove dough and form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour.

Roll dough out and place into a greased quiche dish, leaving extra pastry on the side as the dough will shrink, place in fridge for 15 mins. Use a folk to prick all over the base.

Preheat oven to 180 degress C, cover pastry with baking paper, add rice or pastry weights and cook for 10 mins.

Remove baking paper, and cook for a further 10 mins, remove and cool.

Cut bacon into pieces and cook in a frying pan. Sprinkle bacon over pastry add grated cheese. Whisk the egg, cream, milk and nutmeg. Pour mixture over bacon and cheese. Bake the quiche for 30 mins or until golden and set.