Lorraine Quiche

Instructions

1. Prepare the crust
   Preheat your oven to 375°F (190°C). Roll out the pastry dough and fit it into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until just beginning to color.
2. Cook the bacon and onions
   While the crust is baking, cook the diced bacon in a skillet over medium heat until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and place on a paper towel. Drain all but 1 tablespoon of bacon fat from the pan. Add the diced onion to the skillet and cook in the remaining bacon fat until soft and translucent, about 5 minutes. Remove from heat.
3. Prepare the custard
   In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in the nutmeg, white pepper, and salt. Mix well to ensure the spices are evenly distributed throughout the custard mixture.
4. Assemble the quiche
   Reduce oven temperature to 350°F (175°C). Sprinkle the cooked bacon, sautéed onions, and 1 cup of the grated Gruyère cheese evenly over the bottom of the partially baked crust. Carefully pour the egg mixture over the fillings, ensuring even distribution. Sprinkle the remaining 1/2 cup of Gruyère on top.
5. Bake the quiche
   Place the quiche on a baking sheet and carefully transfer to the oven. Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center 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 removing from the tart pan. Garnish with freshly chopped chives. Serve warm or at room temperature, either as a main dish with a side salad or cut into smaller pieces as an appetizer.