PIE CRUST
250 g All-Purpose flour (1 & 1/4 mug)
125g Unsalted Butter
1 Egg yolk
2 tablespoons thick Fresh Cream
FILLING
3 Eggs
1/2 liter Liquid Cream
1/2 teaspoon Nutmeg
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
1 & 1/2 cup shredded Emmenthal Cheese
8 slices Smoked Bacon, chopped
Green Olives, either sliced or whole
Sliced Green Onions
Handful fresh-cut Celery
METHOD
Mix flour with the melted butter and egg yolk, add salt and thick cream. Add water as much as it absorbs. Leave for 30 minutes to rest.
Spread the dough in a baking pan, prick it all over with a fork and bake in 350 F preheated oven, for max 10 minutes until crust is set. Let it cool.
Cook bacon over medium heat until evenly browned and drained from the fat and aren’t crispy.
Sprinkle a layer of shredded Emmenthal cheese over the pie, then top with a layer of bacon.
In a large bowl, whisk together eggs, liquid cream, nutmeg, black pepper, and salt, then, at last, add the green olives, green onions, and celery.
Pour liquid mixture over cheese and bacon. Bake at 350 F degrees for 40 to 50 minutes until the Quiche is golden puffed and a knife inserted in center comes out clean.
Remove from oven, let stand 15 minutes before serving.
NOTE -If necessary, cover edges of crust with foil to prevent burning
