Quiche Lorraine

Instructions

1. Prepare the pastry dough
   In a large bowl, combine flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough holds together when pinched. 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 floured surface to fit a 9-inch quiche dish or pie plate. Press into the dish, trim excess, and crimp edges. Line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and parchment, then bake for another 5 minutes until the crust is lightly golden. Remove from oven and reduce temperature to 350°F (175°C).
3. Prepare the filling
   In a skillet over medium heat, cook the diced bacon until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels. In the same skillet with a small amount 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 and bake the quiche
   Sprinkle the cooked bacon, sautéed onion, and half of the Gruyère cheese over the par-baked crust. Pour the egg mixture over the fillings, then sprinkle the remaining cheese and thyme (if using) on top. Bake for 35-40 minutes, until the center is just set and the top is golden brown. A knife inserted into the center should come out clean.
5. Rest and serve
   Allow the quiche to rest for 10-15 minutes before slicing. This helps the filling to set completely and makes cleaner slices. Serve warm or at room temperature with a simple green salad for a complete meal.