Quiche Lorraine

Instructions

• 1
  Cut the onion and bacon into fine strips.
• 2
  In a pan, over medium heat, heat the oil and brown the bacon until golden and crispy. Remove it with a slotted spoon onto a paper towel and let it cool.
• 3
  In the remaining fat in the pan, sauté the onion until golden. Remove it from the pan into a bowl and let it cool.
• 4
  In a bowl, lightly whisk the eggs, egg yolks, and cream. Add the sautéed onion, browned bacon, and the rest of the filling ingredients, then mix well.
• 5
  For the dough, mix the flour, cold butter, egg yolks, and 3 tablespoons of cold water in a bowl. Knead quickly with your hands until you get a homogeneous dough. Form a ball, wrap it tightly in plastic wrap, and refrigerate for 2 hours.
• 6
  Roll out the rested dough into a round sheet and place it in a buttered tart pan (approx. 30 cm diameter). Trim the excess dough from the edges with a knife.
• 7
  Preheat the oven to 200 °C.
• 8
  Cover the dough with a circle of baking paper, add dried beans to weigh it down, and bake in the preheated oven for 12 minutes, until lightly golden. Let the crust cool slightly in the pan, then remove the beans (keep them for future use).
• 9
  Reduce the oven temperature to 170 °C.
• 10
  Pour the prepared filling into the pre-baked crust, return to the oven, and bake for 25 minutes, until the filling is set and golden.
• 11
  Let the tart rest for a few minutes before slicing and serving. Enjoy!