Quiche Lorraine

• 50 g Gruyère cheese or Swiss cheese (optional), cut into pieces (3 cm)

Pastry

• 75 g butter cut into pieces, plus extra for greasing
• 150 g plain flour plus extra for dusting
• ½ tsp salt
• 50 g water

Filling

• 200 g bacon cubes
• 20 g olive oil (optional - see Tips)
• 4 eggs
• 50 g milk
• 100 g crème fraîche or pouring (whipping) cream
• ¼ tsp salt
• 2 pinches ground black pepper