quiche lorraine  There are many versions of this traditional French pie, this is mine. 250 flour 125g cold butter 1 egg yolk 2 - 3 tablespoons ice water 4 - 6 slices bacon ¼ l (1 cup) cream 2 eggs salt, pepper, nutmeg 1. Sift the flour in a mound on a breadboard and make a hole in the middle. Cut the butter into small pieces and divide evenly around the flour. Put the egg yolk and ice water in the hole and using two knives cut the butter into the flour and then quickly knead into a smooth ball. 2. Wrap the dough in cellophane and refrigerate for about 30 minutes. Meanwhile fry the bacon until crisp. Pour the milk into a bowl and beat in the 2 eggs. Season with salt, pepper and nutmeg Roll out the pastry to fit a 24cm diameter (9-inch) pie form. Crumble the bacon onto the pastry and pour in the cream-egg mixture. 3. Bake for 30 minutes at 200° C (400° F) back