My GoTo Quiche and Crust Recipe Lorraine Perfection

Instructions:

1. Combine flour and salt.
2. Cut in the cold butter using a food processor or pastry blender until the mixture resembles coarse crumbs.
3. Gradually add ice water, mixing until the dough just comes together.
4. Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
5. Cook the bacon lardons in a skillet over medium heat until crispy. Remove and set aside, reserving rendered fat.
6. Sauté onion in the reserved bacon fat (and a little olive oil if needed) until softened and translucent.
7. Whisk together eggs, cream, milk, nutmeg, salt, and pepper in a bowl.
8. Preheat oven to 375°F (190°C).
9. Roll out the chilled dough on a lightly floured surface.
10. Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
11. Dock the bottom of the crust with a fork.
12. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
13. Remove the parchment paper and pie weights, and bake for another 5-7 minutes, or until the crust is lightly golden.
14. Sprinkle half of the shredded cheese on the bottom of the partially baked crust.
15. Arrange the cooked bacon and sautéed onions evenly over the cheese.
16. Pour the egg mixture over the bacon and onions.
17. Top with the remaining cheese.
18. Bake for 30-40 minutes, or until the filling is set and the crust is golden brown. The center should jiggle slightly when the pan is gently shaken.
19. Let cool slightly before serving.