Quiche with cheese and leek

Quiche: Cut the butter into cubes. Mix in a bowl the flour with some salt, the cubes of butter and a third of the eggs, knead everything with cool hands quickly to a homogeneous dough. Add some water if it is too crumbly. Form a dough ball and leave it wrapped in cling film in the refrigerator for 30 minutes.

Grease the pie shape. Roll out the dough on a floured surface to a thin round piece (Ø 30 cm). Put it in the shape and press it firmly at the edge. Let the cake base rest for another 15 minutes in the refrigerator. In the meantime, preheat the oven to 190 ° C and make the filling.

Smother the leek and carrot in the oil on low heat, covered, 10 minutes. Bake the bacon strips without added fat in about 10 minutes. Beat two thirds of the eggs with the crème fraîche with salt, pepper, nutmeg and cheese. Divide the braised vegetables in the pie base and pour the egg mixture over it. Divide the bacon cubes over it.

Slide the cake pan into a ridge in the middle of the oven and bake the quiche golden brown and done in 30-35 minutes.

Salad: Beat a vinaigrette of the raw egg yolk, mustard, wine vinegar and olive oil and season with salt. Wash and dry the lettuce and mix with the vinaigrette.