Go to local farmers and by the following ingredients: * for the paste: - one egg laid by a chicken grown in open range farms - 125g of butter from the milk of cow living in green pastures. Real butter, not margarine or anything! - 250g of flour without chemical fertilizers and pesticides - 6cL of water - salt from unpolluted seas (good luck) * for the garnish: - three eggs from the same chickens - around 200g of Comté from the milk of a happy cow of the Jura mountains (you can replace that with emmental but it's less tasty) - 100g of lard (bacon) --- that's meat, but you can replace it with munster or bleu cheese: it has nothing to do with a quiche lorraine, but it's still great - around 100g of "crème fraîche" (cream) from the same cow (you can use milk if you want to make it less fat) - salt and fair trade pepper * for the vitamins: - green salad and tomatos are delicious with the quiche You will need one pie dish, one big bowl, one not-as-big-but-not-too-small bowl, one small bowl, a large foil of plastic film, and also a rolling pin. parchment paper and a measuring cup will come in handy. --- Lets start with the paste first, measure 250g of flour --- and 125g of butter. it must be soft but not melted --- Pour them in the big bowl and use your finger to mix it until it looks a bit like big grain sand --- yeah, just like that --- in the small bowl, put one egg, 6cL of water and a pinch of salt --- mix --- pour the mixture in the big bowl where you mixed the flour and the butter --- again, use your hand to mix gently. if you mix too hard the paste will be elastic --- the idea is to make a ball. --- then wrap it in the plastic foil --- then put it in the fridge and wait one hour (12 hours is optimal) --- during this time, let's make the garnish, shall we? first, cook the bacon over high heat. most the grease will melt, making it possible to easily remove it otherwise the quiche is really very fat. --- take three eggs --- four large spoonful of cream (around 100g, according to your taste, or the same quantity of milk) --- salt and pepper --- mix everything in the not-so-big-bowl (that's easy, it's the only one left) --- then make thin-but-not-too-thin slices of comté. it's okay you can eat some in the process. I know you will. Just leave enough for the quiche will you? --- after one to twelve hours have passed, lay a big pinch of flour on the table or silicon foil --- using the rolling pin, make the paste approximately the shape and size of your dish (slightly bigger) and put it in (pro tip: shape your paste on a silicon foil. then put the parchment paper and dish on it, top down. then turn it. tadaaam! you are down, without tearing the paste apart) --- put the bacon in --- then the cheese --- all of it! --- then the mixture of eggs and cream --- it looks nice doesn't it? wait 'till it's cooked --- put in the oven at 160°C --- for approximately forty minutes, but you should always check your quiche after half an hour. Cooking time depends on a lot of factor and may vary between 30 minutes and one hour --- during this time you can prepare the salad --- or play the ukulele --- if you neighbours complain then you should stick to preparing the salad --- tadam! it's ready! --- then prepare some nice looking plates, pour yourself some white or red wine. and eat (that's the important part).