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1
Preheat the oven to 370F.
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2
In a food processor, pulse the flour, salt, and mustard powder a couple times before adding the butter.
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3
Process until mixed (about 10 seconds).
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4
Add the yolk and process a few seconds longer, then transfer to a bowl and add the water.
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5
Use your hands to mix in the water, and then shape into a ball.
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6
Put it in the freezer for 10 minutes.
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7
Using plenty of flour, sprinkle the countertop, the roller, and then the dough.
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8
Roll out the dough to 1/8-inch thick.
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9
Line a 10-inch fluted, removable-bottom tart pan with the dough, allowing some to hang over the edges, and press the dough into the edges of the pan.
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10
Refrigerate for about 1 hour.
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11
Put the sausages in a roasting pan and place in the oven for 10 minutes.
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12
Then remove the pan from the oven and add the tomatoes, bacon, and mushrooms, all topped with the olive oil.
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13
Put the pan back into the oven for 15-20 minutes.
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14
Remove the dough from the fridge and prick with the tines of a fork, cover with parchment paper, and then place pie weights on top.
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15
Bake for 8 minutes.
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16
Remove from oven and take off the weights and paper.
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17
Turn down the oven to 300F and put the pan back in the oven for 2-3 minutes to dry out.
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18
Remove the pan from the oven.
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19
Slice the sausages and combine the pieces with the bacon, mushrooms, and tomatoes.
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20
Scatter these ingredients in the pan.
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21
Mix the creme fraiche, eggs, and mustard powder, and pour over your other ingredients in the pan.
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22
Bake 30-35 minutes, until the mixture is set, and then turn off the oven, open its door, and allow the quiche to cool in the oven 15 more minutes.
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23
Serve hot or cold.
