Sieve the flour onto the work surface. Make a depression in the middle and add 1 egg. Cut the cold fat into pieces and spread them on the rim. Sprinkle salt over it. Chop all the ingredients with a knife and then knead with your hands to a smooth dough.
Form into a ball and cover and chill for approx. 30 minutes. In the meantime, cut the bacon into fine strips and leave to dry in a dry pan until crispy. Coarsely grate the cheese. Heat the milk and dissolve the processed cheese in it.
Let it cool down. Beat cheese milk and remaining eggs. Season to taste with salt, pepper and nutmeg. Grease a flat baking tin (26 cm Ø). Roll out the dough into a circle (approx. 32 cm Ø) on a floured work surface.
Lay out the mould with it. Spread bacon and cheese on top and pour the egg mixture over it. Bake in the preheated oven (electric cooker: 200 ° C / gas: level 3) for about 45 minutes. Cover the last 10 minutes if necessary.
A video of ##Quiche Lorraine## can be found here!