Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5 ml) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/4 cup (60 ml) ice water
  • 6 slices (approximately 150g) thick-cut bacon, diced
  • 1 medium yellow onion, finely chopped
  • 4 large eggs
  • 1 1/2 cups (360 ml) heavy cream
  • 1/2 cup (60g) Gruyère cheese, shredded
  • 1/4 teaspoon (1.25 ml) ground nutmeg
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Gradually add ice water, mixing until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 20 minutes.
  3. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle.
  4. Carefully transfer the dough to the pie dish, crimping the edges. Dock the bottom with a fork.
  5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and bake for another 5-7 minutes, or until lightly golden. (If skipping blind baking, proceed directly to filling the crust.)
  6. Cook the diced bacon in a sauté pan until crispy. Remove bacon and drain on paper towels, reserving 1 tablespoon of bacon fat in the pan. Sauté the chopped onion in the reserved bacon fat until softened and translucent.
  7. In a large bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper.
  8. Sprinkle the cooked bacon and sautéed onion evenly over the bottom of the prepared pie crust. Pour the custard mixture over the bacon and onion. Sprinkle with shredded Gruyère cheese.
  9. Bake for 45-55 minutes, or until the custard is set and lightly golden brown. A knife inserted into the center should come out mostly clean.
  10. Let the quiche cool for at least 15 minutes before slicing and serving. It´s baking quiche like this: