A very belated recipie

I am sorry I promised many of you this Quiche Lorraine recipe a very long time ago...

Short Crust (for a 22cm mold)
200g flour
100g butter
5g salt
1 egg
2tbsp water

Place flour in bowl, add salt, make well in flour. Knead the butter slightly to soften and make easier to mix into dry ingredients. Mix flour and butter together until mixture reaches a sandy texture. Add the egg and cold water, mix ingredients until dough forms a ball, DO NOT OVER MIX. Wrap in plastic, flatten with palm, and chill in refrigerator for a least 20 min. 

Roll out dough on floured surface with rolling pin. Dough should be approximately 3mm thick and 2-3cm larger than mold or pie plate. Lay dough into buttered baking vessel, making sure dough is against all sides. Trim off excess dough, prick bottom of dough with fork, line dough with either oven safe plastic wrap or parchment. Fill mold or pie plate with pie weights or dry beans. Blind bake dough in 180 degree Celsius (350 degrees Fahrenheit) for approximately 10 minuets.

Filling (feel free to change ingredients, keeping cream and egg ratios) 
180g bacon (salt slab if available)
100g  Gruyere cheese (diced or grated)
3 eggs
250ml cream
salt, pepper, nutmeg

Cut bacon into cubes, blanch in cold water, skim impurities off surface of water. After water reaches a boil strain and rinse bacon. Saute bacon in butter, brown lightly. Wish together eggs and cream, season with salt, pepper, nutmeg. Strain egg mixture. Add bacon and cheese to crust and fill crust with egg mixture, bake in 180 degree Celsius (350 degree Fahrenheit) oven until top is golden brown.

Enjoy!!!

** I apologize for the metric system and I think my English has gotten worse**