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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 COOK the bacon lardons in a dry skillet for a few minutes and set aside.
GRATE the Emmentaler cheese quite fine and also set aside. 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.
REMOVE the blind baking beans and parchment paper. DIVIDE the bacon lardons on the bottom of the pie crust. COMBINE the eggs, cream and crème fraîche and use a whisk to create a smooth mixture.
POUR the mixture over the bacon lardons and finish the quiche with grated cheese. BAKE in the oven for another 20 minutes, or until the cheese is beautiful golden brown. Enjoy!