Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • ½ teaspoon Fine Sea Salt (for pastry)
  • ½ cup (1 stick) Unsalted Butter, very cold, cut into ½-inch cubes
  • 3–4 tablespoons Ice Water
  • 4 oz Smoked Bacon or Lardons, diced finely
  • 1 Small Yellow Onion, finely diced
  • 4 oz Gruyère Cheese, freshly grated
  • 1 tablespoon Fresh Chives, finely chopped (optional garnish)
  • ½ teaspoon Freshly Ground Black Pepper
  • 6 Large Eggs, lightly beaten
  • 1 cup Heavy Cream (Double Cream)
  • ½ cup Whole Milk (Full Fat)
  • Pinch of Freshly Grated Nutmeg
  • ¾ teaspoon Fine Sea Salt (for custard)

Instructions:

  1. Prepare the Dough: Combine flour and salt. Cut in the cold butter (using a food processor or your fingertips) until the mixture resembles coarse sand with some pea-sized pieces of butter remaining.
  2. Hydrate and Chill: Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a flat disc, wrap tightly, and chill for at least 30 minutes.
  3. Roll and Fit: Roll the chilled dough into a 12-inch circle. Transfer the dough to the quiche pan, pressing it gently into the corners. Trim the excess dough, leaving a 1-inch overhang. Dock the base with a fork several times. Freeze the shell for 15 minutes.
  4. Blind Bake (Pre-Bake): Preheat oven to 400°F (200°C). Line the frozen pastry shell with parchment paper, fill with baking weights, and bake for 15 minutes.
  5. Remove Weights: Carefully remove the weights and parchment paper. Return the pastry shell to the oven for another 5 minutes until the base looks dry and lightly set. Reduce oven temperature to 350°F (175°C).
  6. Cook Fillings: In a small skillet, sauté the diced bacon/lardons over medium heat until crisp. Remove the bacon and set aside, reserving 1 teaspoon of the rendered fat.
  7. Caramelise Onion: Add the diced onion to the reserved fat and cook slowly over low heat for 8–10 minutes until soft and translucent. Set aside to cool slightly.
  8. Grate Cheese: Grate the Gruyère and set aside.
  9. Combine Custard: In a large bowl, gently whisk the eggs, heavy cream, whole milk, salt, pepper, and nutmeg until just combined—avoid creating too many frothy bubbles.
  10. Layer the Shell: Sprinkle half of the Gruyère evenly over the bottom of the warm, blind-baked crust. Layer the cooked bacon and soft onion mixture on top, followed by the remaining cheese.
  11. Pour and Bake: Pour the liquid custard slowly over the fillings in the pastry shell. Place the quiche pan onto a sturdy baking sheet.
  12. Bake: Bake in the preheated 350°F (175°C) oven for 50–55 minutes, or until the edges are set and the center has a slight wobble (like firm jelly) when gently shaken.
  13. Cool and Serve: Transfer the quiche to a wire rack. Allow it to rest for at least 15 minutes before slicing and serving. Garnish with fresh chives, if desired.