Quiche Lorraine

Pastry Crust In a food processor, combine the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

2.Add the ice water, one tablespoon at a time, and pulse until the dough comes together and forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

3.Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the pastry dough into a circle that will fit into a 9-inch (23 cm) tart pan. Press the dough into the pan and trim any excess.

Quiche Filling In a skillet, cook the bacon until crispy. Remove the bacon from the skillet and crumble it.

5.In the same skillet, sauté the finely chopped onion until softened and translucent. Remove from heat.

6.In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.

7.Spread the cooked bacon and sautéed onion evenly over the pastry crust. Sprinkle the shredded Gruyere cheese on top.

8.Pour the egg mixture over the filling. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and golden brown.

9.Remove from the oven and let the quiche cool for a few minutes before slicing and serving. Enjoy!