Prepare all the ingredients.

Roll out the dough...

...and wrap it around the rolling pin.

Grease a pie dish. Put the dough on the mold. Line with your fingers.

Cut off the extra with the rolling pin and remove the leftover dough. Let sit in the fridge for 30 minutes minimum.

Place on the bottom of the mold, the ceramic or aluminium baking beans.

Bake pie shell.

A half of the cooking, remove the ceramic baking beans and finish baking pie shell.

Sauté the diced pork belly without any extra fat.

Pour the cold milk and whipping cream in a bowl..;

and add the eggs, eggs yolks...

...salt, pepper and nutmeg. Do put too much salt as the pork belly is already quite salty.

Beat the mixture thoroughly to get a homogeneous mix.

Sprinkle the bottom of the pie with grated gruyere.

Add the drained sautéed pork dice...

...and spread then all over the surface.

Add the quiche mix...

...and fill up to the rim.

Bake in warm oven (180°C or 356°F) for 25 to 30 minutes.

When finished, remove of the oven, remove the ring...

...and eat warm.