QUICHE LORRAINE WITH GRAVIERA

Ingredients

for the dough
100g butter
185g soft flour
1 egg yolk
3 tbsp iced water
1 tsp sugar
½ tsp salt

for the filling
220ml double cream
120g strained yoghurt
80ml fresh milk
150g PAPATHANASIOU graviera
150g bacon
1½ tsp mustard
3 eggs
Nutmeg
Freshly ground pepper

Execution
How to make the dough: In a bowl, sift the flour and add the butter in pieces without thawing it, and rub it with the flour until the two ingredients have a uniform breadcrumb texture. Add the egg yolk, salt, sugar and ice-cold water and knead for a few minutes until you have a uniform, tight dough. Cling wrap the dough and leave it in the freezer for 15 minutes.
Lay out some non-stick baking paper on a tart dish and spread the dough on top. Put it in the fridge for 15 minutes and then in a pre-heated oven at 175°C, after first having put some sort of weight on it (legumes that will be removed after baking), and bake for 15 minutes.

Make the filling: Sauté the bacon for a few minutes. Cut half the graviera into cubes and grate the rest. In a bowl, beat the cream, milk, yoghurt and mustard, add the nutmeg and, finally, the eggs, and whisk well. Take the tart out of the oven and remove the legumes. Add the bacon, the rest of the graviera cubes and pour in the mixture you prepared with the cream. Sprinkle the grated graviera on top and add fresh pepper.
Bake at 175°C for approximately 35-40 minutes until the surface turns golden brown