To make the quiche you must first make the short pastry from flour, butter, salt, egg yolk and water until it becomes a smooth dough. Shape the dough into a ball, wrap it in foil and allow it to rest for 30 minutes in a cool place.
Preheat the oven to 200 °C for the Quiche Lorraine. Grease a quiche tin ( 26-28 cm) with butter. Roll out the dough and line the bottom and edge of the tin with it, prick the bottom several times with a fork and cool the dough in the fridge for a further 10 minutes.
To make the filling, cut the bacon into small cubes and cook in a pan for a couple of minutes until cooked. Cut the Fol Epi into small strips. Mix eggs and crème fraîche and season with salt, pepper and nutmeg.
Take the tin out of the fridge, put the bacon cubes and Fol Epi into the short pastry. Pour the egg mixture on top. Bake the quiche in a hot oven for 40-45 minutes until golden brown.