Mixing all dry ingredients: 1 cup of sifted flour, 1 tbsp of salt and 1 tsp of sugar.
Crush 3 oz unsalted butter and 2 egg yolk into the flour.
Add 4 tbsp of ice water and mix well.
Make a ball, wrap it in a piece of cling film and leave it to rest in the fridge for about 30 minutes/1 hour. If do not have enough time to wait to start working with pastry immediately.
Roll out the pastry 0,3-0,4 cm thick, place it carefully in a form and prick it with a fork.
Cover the base of the pastry with baking parchment paper, then fill it with weight (rice, beans or whatever you have) and bake it for 15 minutes at 400°F( 200°C). Then remove the weight and baking parchment paper and return to the oven for another five minutes to cook the base.
Fry 7 oz of bacon. Drain it on paper towels if needed.
Whisk 6 whole eggs with 10 oz of sour cream.
Add to egg mixture fried bacon and ½ cup of grated parmesan.
Mix slowly all ingredients together.
Pour over the filling on the base of the pastry.
Lower the temperature at 350°F ( 180°C). Bake Quiche Lorraine for another 40-45 minutes.
When it gets brown, remove from the oven and leave to cool down for at least half an hour.
Remove delicious Quiche Lorraine from the springform tin and serve it with fresh salad.