Quiche Lorraine

• 2 oz Gruyère cheese, cut into pieces (optionnel)

Pastry

• 3 oz unsalted butter, cold and cut into pieces, plus extra to grease
• 6 all-purpose flour, plus extra to dust
• ½ tsp salt
• 2 oz cold water

Filling

• 7 oz cubed bacon (see Tip)
• 4 large eggs
• 2 oz whole milk
• 3 ½ oz crème fraîche
  ou 3 ½ oz cream
• ¼ tsp salt
• 2 pinches ground black pepper