Quiche Lorraine

• 50 g Gruyère cheese, cut in pieces (2 cm) (optional)

Pastry

• 150 g plain flour
• 75 g unsalted butter, chilled, diced
• ½ tsp salt
• 50 g water

Filling

• 200 g bacon cubes
• 4 eggs
• 50 g milk
• 100 g crème fraîche
  oder 100 g fresh cream
• ¼ tsp salt
• 2 pinches ground black pepper