Cup of Yum
1. Prepare the pastry dough at least 2 hours before making the filling.

Pastry:

1. Place the flour, salt and butter into a mixing bowl, then using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
2. Add enough water to bring the mixture together to form a soft dough.
3. Roll into a ball, cover, and let stand for 1 hour at room temperature.
4. Butter a 10-inch (26cm) pie dish, and place in the refrigerator while the dough is resting.
5. After an hour, on a lightly floured work surface, roll out the dough, and then use it to line the previously buttered and refrigerated pie dish. Prick all over the surface with a fork.
6. Return the pie dish to the refrigerator for a further 45 minutes.

Filling

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the cream, milk, whole eggs and egg yolks. Season lightly with salt and pepper, then whisk well.
3. Finely dice the smoked pork belly.
4. Remove the pie dish from the refrigerator, and evenly spread the diced pork over the bottom of the pastry shell, then pour over the mixture of eggs, crème fraîche and milk.
5. Bake immediately in the center of the oven for 30 to 35 minutes.
6. Serve the Lorraine quiche hot or warm, accompanied by a green salad of lettuce or mixed greens with a vinaigrette.