Quiche Lorraine

Start with the puff pastry. Mix the flour, water, salt and St-Villepré for 2 minutes slow and 4 minutes fast. Let the dough rest for 10 minutes in the fridge and roll the St-Villepré plate to 10 mm thick. Give the dough 3 single turns and let it rest for 12 hours in the fridge.   

Roll the dough to 3 mm and cut 60 stripes of 25 cm long by 4 cm. Roll these against a 8 cm baking ring.  Cut 60 circles measuring 8 cm and put on the bottom of the ring. Slightly puncture the bottom and add weighted cup of 7 cm on top. Bake the pastry case blind for 15 minutes at 180°C and remove the cup from the puff pastry.

Prepare the filling by mixing the cream with the eggs, salt and pepper. Pour it in the half baked puff pastry, add some goat cheese and bacon strips and bake for 20 minutes at 180°C 

For the decoration, slice the mushroom in quarters, the goat cheese in little pieces and slice the figs in 8 pieces. Bake the bacon strips until crispy. Decorate the top of the quiche with the ingredients.