|Flour||18 Tablespoon (1 Cup Plus 2 Tablespoon)|
|Cold butter||7 Tablespoon|
|Comte cheese||3 Ounce|
|Gruyere cheese||3 Ounce|
|Sour cream||3⁄4 Cup (12 tbs)|
|Freshly ground white pepper||1⁄2 Teaspoon|
|Chopped chives||2 Tablespoon|
With cold hands quickly knead together the flour, salt, egg, 1 tablespoon cold water and the butter cut into small pieces.
Chill 30 minutes.
Grate the cheeses.
Finely dice the bacon, fry until translucent and allow to cool somewhat.
Beat the eggs with the sour cream, pepper and paprika.
Mix in the cheese, chives and bacon.
Preheat the oven to 400°.
Roll the dough out on a floured surface, lay it in the springform pan and shape a rim.
Prick the dough well with a fork and bake 15 minutes.
Spread the custard in the pie shell.
Bake the quiche on the lower rack 30 minutes until golden brown.
Quiche Lorraine tastes very good cold or warm with dry white wine.