Quiche Lorraine

Ingredienser

For the Pastry Shell

2 cups all-purpose flour, sifted

1 tsp sea salt

1 stick (8Tbsp) butter, unsalted, cut into 1/4 inch pieces

1/4 cup ice water

Canola oil to oil the pan

For the Batter

2 cups milk

2 cups heavy cream

6 large eggs

1 Tbsp sea salt

1/4 tsp white pepper, freshly ground

6 gratings fresh nutmeg

For the Filling

1 lb slab bacon cut into 3/8 inch lardons

2 cups onion confit

3/4 tsp sea salt

1/4 tsp black pepper, freshly ground

2 tsp fresh thyme, minced

1/2 cup Comte cheese (Gruyere is a suitable substitute)