Classic French Quiche Lorraine

Instructions

1. Prepare the pastry dough
   In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, stirring with a fork until the dough holds together when pinched. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Roll and blind bake the crust
   Preheat oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch tart pan or pie dish. Press into the pan, trim excess, and prick the bottom with a fork. Line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and paper, then bake for another 5 minutes until just beginning to color. Remove from oven and reduce temperature to 350°F (175°C).
3. Cook the bacon and onion
   While the crust is baking, cook the diced bacon in a skillet over medium heat until crisp, about 8-10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Pour off all but 1 tablespoon of bacon fat and add the chopped onion to the pan. Cook until soft and translucent, about 5 minutes. Remove from heat and let cool slightly.
4. Prepare the filling
   In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Stir in the grated Gruyère cheese, cooked bacon, sautéed onions, nutmeg, white pepper, and a pinch of salt if needed (the bacon is already salty, so be careful).
5. Assemble and bake the quiche
   Pour the filling mixture into the partially baked crust. Bake in the 350°F (175°C) oven for 30-35 minutes, until the center is just set but still slightly jiggly, and the top is golden brown. The quiche will continue to set as it cools.
6. Cool and serve
   Allow the quiche to cool for at least 15 minutes before slicing. Quiche Lorraine can be served warm or at room temperature, and pairs perfectly with a simple green salad dressed with a light vinaigrette.