The cooking time is: dough with rasstoyki - 1 hour, baking basics - 30 minutes, make the filling, in parallel with the pastry base. Baking the pie filling: 40 minutes 1. Sift flour. this is an important step in baking is always a need to sift the flour because, firstly, the excess is eliminated, and second, baking is airy.

2. Mix yolk, butter, add flour, then milk (or sour cream).

3. Begin to knead the dough. First, you can just chop the butter, then with your hands. The oil should not be very soft, because then it will quickly melt. The dough should remind here one of these babies:

4. Put our chips on the table and knead until smooth, adding if necessary a little oil or sour cream. Knead the ball. And put it for 40 minutes in the refrigerator. Because a separate step without a photo I can not lay, the next few steps will write here : 5. Preheat the oven to 200 degrees, roll out the dough to a thickness of 5-6 mm. Shortcrust pastry is best rolled with a large rolling pin (if not, you can always use rolls of foil, cling film or parchment). This should be done very carefully, because the dough may tear. Usually when I roll out the dough, lightly sprinkle it and the rolling pin with flour and slowly "reel" it on the rolling pin, and then transferred to the form. Fingers, tuck the dough to the sides. With a rolling pin to roll the edges of the baking dish, the result is a perfectly smooth base. 6. Low form for cakes ( 24 cm) greased with butter. Put the dough in the form. Make several punctures with a fork around the perimeter. Cut parchment or foil circle and place on the dough, slightly press ( I sometimes put beans on parchment). This is done so that the sand base for quiche, which is baked on at first, got up and kept its shape. 7. Bake for 20 minutes, then remove paper, reduce the temperature to 190 degrees and dopekat another 10 minutes until Golden brown. To pull out and leave to cool. 8. Fry the bacon in small pieces until crisp, lay out on a napkin to stack the excess fat, cut it into strips.

9. For the filling, mix eggs, cream, milk, salt, pepper, nutmeg and chives and whisk. Should get lush foam like scrambled eggs, because the liquid filling must be filled with air bubbles. Add cheese and bacon and gently ( in any case not intense!) stir with a spatula. Pour into a mold. 10. Line a baking sheet with foil or parchment, put the form in the oven on middle level and bake at 200 degrees for 30-40 minutes. Test with a toothpick in readiness. The consistency of the quiche should not be very hard. To the end he will "settle" when a little cool. But the stuffing should remain on the toothpick.