Quiche Lorraine with whole wheat base

TO MAKE THE BASE: In a large bowl, to work better, put the flour and butter at room temperature (ointment texture) and stir well until you get some crumbs. Add the water, a tablespoon of olive oil and a teaspoon of salt. Mix well until a more compact and easy to work dough is obtained. We finish kneading it with our hands, we make a ball and we reserve it half an hour in the refrigerator covered with plastic wrap.

After this time, take it out and spread it on parchment paper with the help of a rolling pin.

Place it in the mold (previously greased with a little butter) and cut off the excess dough, polishing the edges. We make a first baking of the dough with the oven preheated to 200 degrees for about 10-15 minutes. Remove.

TO MAKE THE FILLING: Cut the bacon into small sticks and sauté it.

In a bowl, mix the beaten eggs, the cream, the bacon, the grated Emmental cheese (of which we reserve some), the salt, the black pepper and the nutmeg.

Pour the filling mixture into the precooked dough and add the remaining grated Emmental on top. Bake at 250 degrees for about 15-20 minutes more, until done, ready to serve and enjoy!