How I make Quiche Lorraine

Quiche Lorraine dates back hundreds of years but only became well known and popular in the mid nineteen hundreds. It's easy to put together and makes a wonderful lunch. The traditional recipe never used cheese, but I have put a bit of cheese in mine. To make the pastry you will need:- 250g of All Purpose or Cake flour 1 Egg 1/2 tsp of Salt 125 grams of cold Butter Water (to make 80 mls with the egg) For the migaine (filling) you will need:- 3 Eggs 300 mls of Double Cream 200 grams of Streaky Bacon Salt and Pepper to taste 15 grams of grated Cheddar (optional) Enjoy!