Quiche Lorraine
This is one of recipes I got from Anne in France. I wrote it hurridly and so it was half in French and half in English, but I'll translate.
Pastry
250 g flour
125 g butter
5 g sel (a vigorous pinch salt)
3/4 verre d'eau (something like a cup of water)
25 g sucre (sugar)
optional: sesame, basil, curry
put the flour with the salt and herbs in a bowl. add the butter in it cut into little pieces. knead with the fingertips until flour and butter are completely mixed and the flour looks liek coarse sand. put some water in it (carefully-- perhaps you don't need it all and when your pastry is too wet you can't use it properly). make a ball-- roll it in flour and put it in the fridge for about an hour.
filling
8 oeuf (eggs)
10 cl de creme fraiche
1/2 big glass de lait (milk)
100 g de gruyere grated
ham and or bacon
salt, pepper
mix and pour into the dish.
Cook 3/4 d'heur a temp 180c