Sift flour through a sieve. Add salt. Cut the butter into cubes, chop together with flour until smooth. Knead the dough with your hands into crumbs. Beat eggs, pour in sour cream and knead a smooth elastic dough. Roll it into a ball, wrap it in cling film and be sure to put it in the refrigerator for at least 30 minutes, otherwise the dough may not turn out. Roll out the dough into a circle. Put it on the form so that the sides are closed. Pierce the dough frequently with a fork. Bake the dough. It is important to note that the dough must be baked separately, putting raw red beans or special culinary “balls” on it. The beans will “press down” the dough so that it does not rise, otherwise there will be nowhere to put the stuffing! If this is not done, then the dough simply will not bake under the liquid filling. Beans cannot be eaten afterwards, it is better to put them in a box and store them specifically for making quiche. While the dough rests and bakes, follow the remaining steps: chop the leeks and bacon. Fry the bacon, then add the leeks and simmer until tender. Grate real nutmeg. Using the attachment of a blender or a mixer, beat the eggs, cream and milk in a bowl. Grate 100 g of cheese. Add the grated nutmeg to the milk-cheese mixture. Beat again. Spread the prepared bacon and leek mixture over the prepared dough. Pour in the milk and cheese mixture. Bake at 180°C until golden brown. This is a truly French dish, French in spirit. Quiche attracted me with a plentiful tasty filling.