French Quiche Lorraine with Caramelized Onions

Ingredients

• 1 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and diced
• 3 tablespoons ice water

• 1 tablespoon olive oil
• 2 large onions, thinly sliced
• 4 slices bacon, chopped
• 3 large eggs
• 1 cup heavy cream
• 1 cup gruyere cheese, grated
• 1 teaspoon nutmeg
• to taste salt and pepper

Method

1. 01
   To make the pastry crust, combine flour and salt in a large bowl. Add cold butter and mix until the mixture resembles coarse crumbs.
2. 02
   Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Wrap in plastic wrap and chill for 30 minutes.
3. 03
   Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface and fit into a 9-inch pie pan.
4. 04
   In a skillet, heat olive oil over medium heat. Add onions and cook until caramelized, about 15 minutes. Remove and set aside.
5. 05
   In the same skillet, cook bacon until crisp. Drain on paper towels.
6. 06
   In a bowl, whisk together eggs, heavy cream, nutmeg, salt, and pepper. Stir in the caramelized onions, bacon, and gruyere cheese.
7. 07
   Pour the filling into the prepared crust. Bake for 40-45 minutes, or until the filling is set and the top is golden brown.
8. 08
   Let the quiche cool for a few minutes before slicing and serving.