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Start preparing the pie crust. COMBINE flour, salt and sugar. SLICE the butter into small cubes and add them little by little. The dough will look crumbled, that means you're going in the right direction!
ADD the ice water, little by little, until it forms a dough ball. WRAP the dough ball in cling film and place in the fridge for about an hour. Meanwhile FILL a medium-sized pan with water and salt and bring to a boil.
TRIM the ends of the green beans and COOK them for a few minutes. Meanwhile PEEL the carrots and chop them into slices. REMOVE the beans from the water using a skimmer and COOK the carrot slices in the same water for a few minutes.
RINSE the bell pepper, remove the seeds and CHOP into large pieces. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. COAT the pie form with butter and dust a bit of flour on your work surface and rolling-pin.
ROLL out the dough and transfer to the pie form. POKE small holes in the bottom using a fork. PLACE a sheet of parchment paper on the bottom of the pie crust and place the blind baking beans on top. This will maintain the pie crust' shape during baking.
BAKE the pie crust in about 20 to 25 minutes, or until golden brown. Meanwhile HEAT a small skillet and cook the bacon lardons for a few minutes. ADD the bell pepper and SEASON with pepper and salt.
REMOVE the blind baking beans and parchment paper. COMBINE the egg with cream and (dried) basil and season with pepper and salt. DIVIDE the bacon, bell pepper and carrots over the quiche bottom.
Then also DIVIDE the green beans and cream mixture. FINISH with grated manchego cheese and bake in the other for another half an hour, or until the cheese is beautiful golden brown and the cream mixture is firm. Enjoy!