Classic Quiche Lorraine

Ingredients:

Cake

• 1 cup of premium flour + extra for working with the dough
• 0.5 tsp salt
• 110 g chilled unsalted butter, cut into small cubes
• 3-4 tablespoons of ice water

Filling

• 1 tbsp unsalted butter
• 1 sweet onion, very thinly sliced
• 4 thick slices bacon, cut into 1cm wide strips.
• 1.5 tsp fresh thyme
• 1 cup grated Gruyere (about 110 g)
• 3 large eggs
• 1.5 cups heavy cream
• 2 tbsp finely chopped fresh chives
• A pinch of freshly grated nutmeg
• A pinch of cayenne pepper

Preparation:

1. Combine the flour and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add 3 tablespoons of ice water and pulse until the dough begins to come together. If necessary, add an additional 1 tablespoon of ice water, a little at a time.
2. Form the dough into a disk and wrap it in plastic wrap. Refrigerate until firm, at least 1 hour or overnight.
   
   Note
   
   To ensure a crisp crust, don't overwork the dough. Process it in a food processor just until it comes together (the dough will have visible bits of butter). Blind baking will prevent the crust from becoming soggy when you add the filling. Decorate your quiche with fluted edges: pinch the edge of the dough between your thumb and forefinger and move it in a circular motion. You can also crimp the edges with a fork to make them flatter.
3. Remove the dough from the refrigerator and let it rest at room temperature for 10 minutes. Unroll the dough and place it on a floured work surface. Roll the dough out to a 27 cm diameter, lightly dusting it with flour as needed and turning it occasionally. Carefully transfer it to a 22 cm pie pan and crimp the edges with your fingers. Prick the bottom of the dough with a fork, then refrigerate for 20-30 minutes.
4. Preheat oven to 350°F (175°C). Line the dough with parchment paper and fill it with dried beans or pie weights. Place on a baking sheet and bake until golden brown around the edges, 20-25 minutes. Remove the parchment and weights and continue baking until golden brown in the center, another 20-25 minutes. Transfer the dough to a wire rack and let cool completely.
5. Meanwhile, prepare the filling.:
   
   Combine the butter, onion, and a large pinch of salt in a medium skillet and heat over low heat. Cook, stirring occasionally, until the onion is very soft and golden brown, 20-25 minutes. While the onion is cooking, add the bacon to a small nonstick skillet and cook over medium heat, stirring occasionally, until golden and crisp, 7-10 minutes. Transfer to a paper towel-lined plate to drain. Add the bacon and thyme to the skillet with the onion.
6. Spread the Gruyere and onion mixture over the cooled crust. In a large bowl, combine the eggs, heavy cream, green onions, nutmeg, cayenne pepper, and 3/4 teaspoon salt and whisk until smooth. Pour over the crust. Bake until the quiche is lightly browned, 40-45 minutes. Let cool and serve.
   
   Note
   
   Heavy cream is the key to a rich, custard-like filling, so don't skimp on this ingredient! To ensure the perfect texture, remove the quiche from the oven as soon as it's set; the filling will continue to set as it cools.