Lorraine quiche with asparagus

1. I prefer to prepare the quiche dough in a food processor. I put flour, butter, egg yolk, salt, 4 tablespoons of cold water in it and mix briefly with long, sharp knives. The mixture then resembles crumbs. I pour it onto a lightly floured rolling pin and combine it by hand into the dough. I work quickly and do not knead the dough too much, because then it would be too stiff.
2. Preheat the oven to 200 °C. Roll out the dough thinly on a floured rolling pin. Wrap it around the rolling pin, unroll it into the mold and press it in with your fingers. Cut off the excess dough with scissors. Prick the dough with a fork and let it cool for 10 minutes.
into the fridge.
3. I place a piece of baking paper on top of the dough, add a handful of dry beans as a weight and put it in the oven. I bake for 15 minutes, then remove the beans and baking paper and bake for another 15 minutes.
5 minutes until the surface is lightly golden.
4. In the meantime, I prepare the filling. I fry the bacon in a pan for about a minute, until it is slightly browned. I pour off the cooked fat and fry for a while longer, so that the bacon starts to brown. I take it out on paper towels to absorb the excess fat. I cut three-quarters of the cheese into cubes, and grate the rest. I pour the diced cheese and bacon
on the baked dough. I boil the asparagus for 3-5 minutes in salted water, then cool it
in cold water.
5. In a bowl, mix the crème fraîche with the cream and beaten eggs. Season with salt, pepper and nutmeg. Pour the mixture over the bacon and cheese in the dish, decorate the surface with asparagus and sprinkle with grated cheese. Reduce the oven temperature.
at 190 °C. Bake for 25 minutes, until the filling is firm and starts to turn golden. Before I take the quiche out
I take it out of the mold and let it cool a little. It's good both hot and cold.