Add the flour and cold butter to a blender.

Pulse until you get a dry crumble. Add 1 whole egg, the cold water and a pinch of salt.

Blend again. If the dough is too wet, add extra flour. if it is too dry, add extra water.

Transfer the dough onto a floured surface and knead it for 3 minutes until smooth. Wrap it in a piece of cling film and let it rest at room temperature for about 30 minutes. Then roll the dough out and coat a spring form tin with it. Cut off any excess dough.

Blind bake the quiche shell in a preheated oven at 356°F (180°C) for 10 minutes. Then remove it and put it aside until needed later. In the meantime add the diced salted bacon to a large non-stick pan and place it over medium-high heat. Don’t add any butter or oil.

Fry the bacon for 5 to 7 minutes until cooked through. Then take the pan off the heat and let it cool down fully.

Add the remaining eggs and cream to a high cup. Season with a pinch of pepper and salt.

Beat this into a very airy mixture. Once the bacon has cooled, pour it in the pre baked shell together with the beaten cream and eggs mixture.

Season with pepper and salt. Sprinkle with grated cheese. Bake the quiche in the hot oven for 1 hour. Cover with tinfoil if the top or crust is browning too fast. The center of the quiche has to be cooked and set. Then remove the quiche from the oven and let it cool down for 10 minutes. Slice it up and serve lukewarm.