The Ultimate Homemade Quiche Lorraine

Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disc, wrap, and chill for at least 30 minutes.

Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface into a 12-inch circle.

Carefully transfer the dough to the pie plate, pressing it into the bottom and up the sides. Trim excess dough and crimp the edges decoratively.

Line the pie crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and paper and bake for another 5-7 minutes, until lightly golden. (This 'blind bake' prevents a soggy bottom!)

While the crust is blind baking, cook bacon in a skillet until crisp. Remove bacon and set aside, reserving about 1 tablespoon of bacon fat in the pan. Sauté chopped onion in the bacon fat until softened.

In a large bowl, whisk together eggs, heavy cream, nutmeg, salt, and pepper.

Sprinkle shredded cheese over the bottom of the pre-baked crust. Distribute cooked bacon and sautéed onions evenly over the cheese.

Gently pour the custard mixture over the bacon, onions, and cheese.

Bake for 45-55 minutes, or until the filling is set but still slightly jiggly in the center. A knife inserted near the center should come out mostly clean.

Let the quiche cool for at least 15 minutes before slicing and serving.