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 fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, stirring with a fork until the dough holds together when pressed. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Roll and blind bake the crust
   Preheat oven to 375°F (190°C). Roll out the dough on a lightly 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 5 more minutes until just beginning to color. Reduce oven temperature to 350°F (175°C).
3. Prepare the filling
   In a skillet over medium heat, cook the diced bacon until crisp, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels. In the same skillet with 1 tablespoon of bacon fat, sauté the chopped onion until translucent, about 5 minutes. In a large bowl, whisk together eggs, heavy cream, nutmeg, white pepper, and a pinch of salt until well combined.
4. Assemble the quiche
   Scatter the cooked bacon and onions evenly over the bottom of the partially baked crust. Sprinkle the grated Gruyère cheese on top. Carefully pour the egg mixture over everything, filling it to just below the rim of the crust.
5. Bake the quiche
   Bake in the preheated 350°F (175°C) oven for 30-35 minutes, or until the center is just set and the top is lightly golden. The quiche should be slightly wobbly in the center but not liquid. If the crust edges brown too quickly, cover them with aluminum foil.
6. Rest and serve
   Allow the quiche to rest for at least 15 minutes before slicing. This helps it set completely and makes for cleaner slices. Garnish with fresh chives before serving. The quiche can be served warm or at room temperature.