The Best Quiche Lorraine

On a lightly floured surface, roll dough to a 14-inch circle. Transfer it to a 9-inch springform pan or deep fluted quiche pan with a removable bottom. Press the pastry firmly against the bottom and sides. Let it chill in the fridge while you make the filling.

In a large skillet, cook bacon pieces over medium heat until it's nice and crisp. Remove the bacon with a slotted spoon and let it drain on a paper towel-lined plate. Remove all but 1 tablespoon of the bacon drippings, too.

Add onions to the bacon drippings and cook over medium heat until they're caramelized, 20 to 25 minutes. Add thyme, pepper and nutmeg. Remove the onion mixture from the heat and let it cool slightly. Then stir in the cheeses and bacon; spoon the mixture into the pastry. Editor's Tip: Before you start filling it, place the springform pan on a baking sheet. It will help catch drips and keep your oven clean if the springform isn't perfectly sealed.

Heat the oven to 350°F. In a large bowl, whisk together the eggs, milk, cream and salt. Pour the egg mixture over the onions and bacon.

Bake the quiche for 75 to 85 minutes until the center is puffy and a knife inserted in the middle comes out clean.

Cool the quiche on a wire rack for 15 minutes. Then loosen the sides with a knife and remove the springform rim from the pan. Let the quiche stand an additional 5 minutes before cutting. You can serve slices warm or at room temperature.