The Worlds Best Quiche (I'm Not Messing Around)

Ingredients

• 2 cup All-Purpose Flour (sifted, for dough)
• 0.5 cup Unsalted Butter (cold, cubed)
• 3 tbsp Ice Water (very cold)
• 1 tsp Salt (for dough)
• 2 count Yellow Onion (peeled, julienned)
• 6 slice Bacon (cut into small pieces for lardons)
• 1 tsp Fresh Thyme (leaves only, optional)
• 1 cup Heavy Cream (for custard)
• 1 cup Whole Milk (for custard)
• 6 count Large Eggs (room temperature)
• 1 cup Gruyère Cheese (shredded)
• 0.25 tsp White Pepper (to taste)
• 1 pinch Nutmeg (freshly grated)
• 1 cup Dried Beans (for blind baking) (any small beans, rinsed and dried)

Instructions

1. Make the Pastry Dough

   In the stand mixer fitted with the paddle, combine 1 cup of flour and the salt. On low speed, add cold butter cubes a handful at a time, mixing for about 30 seconds between additions until the mixture resembles coarse crumbs. Add the remaining 1 cup flour, mix briefly, then drizzle in the ice‑cold water and let the mixer run for another minute until the dough just comes together.

   Time: PT5M

2. Chill the Dough

   Shape the dough into a rough disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (longer, up to overnight, is better).

   Time: PT1H

3. Roll and Fit the Dough

   Lightly flour a work surface, roll the chilled dough to about 5 mm (1/6 inch) thickness. Gently drape it over the 9‑inch springform pan, lifting and tucking the edges to fully line the pan. Trim excess dough, leaving a small overhang for later trimming.

   Time: PT5M

4. Pre‑Freeze the Crust

   Place the lined pan on a baking sheet, cover with parchment, and freeze for 10–15 minutes to firm the butter before blind baking.

   Time: PT15M

5. Blind Bake the Crust

   Line the chilled crust with parchment paper, fill with dried beans (or pie weights). Bake in a pre‑heated 325°F oven for 35–40 minutes until the edges are lightly golden.

   Time: PT40M

   Temperature: 325°F

6. Caramelize Onions

   Thinly julienne the onions. In a medium skillet over low heat, melt 2 Tbsp unsalted butter, add the onions with a pinch of salt, and cook, stirring occasionally, for about 45 minutes until deep golden and soft.

   Time: PT45M

7. Render Bacon Lardons

   In the same skillet, add the bacon pieces over medium‑low heat. Render slowly, stirring occasionally, for 12–15 minutes until most fat is released and the pieces are just lightly colored. Drain excess fat.

   Time: PT15M

8. Combine Onion and Bacon

   Add the softened onions to the rendered bacon, sprinkle fresh thyme leaves, and cook together for 1 minute. Remove from heat and keep warm.

   Time: PT2M

9. Scald Milk and Cream

   In a saucepan, combine 1 cup whole milk and 1 cup heavy cream. Heat over medium until just below boiling and a thin skin forms on top (about 3 minutes). Remove from heat and let sit for 15 minutes.

   Time: PT18M

10. Blend Custard Batter

    Pour the scalded milk‑cream into a blender, add 6 eggs, 1 tsp salt, ¼ tsp white pepper, and a pinch of freshly grated nutmeg. Blend on high for about 45 seconds until light, frothy, and fully incorporated.

    Time: PT1M

11. Remove Beans and Finish Blind Bake

    Carefully lift the parchment and beans from the crust. Return the crust to the oven and bake uncovered for an additional 15–20 minutes until the bottom is set and lightly golden.

    Time: PT20M

    Temperature: 325°F

12. Layer the Filling

    Spread a thin layer of the onion‑bacon mixture on the bottom of the crust. Sprinkle a generous handful of shredded Gruyère. Pour custard batter up to the level of the filling. Repeat with another layer of onion‑bacon, cheese, and custard, finishing with a top layer of cheese.

    Time: PT5M

13. Final Bake

    Bake the assembled quiche in the 325°F oven for 1 hour 30 minutes (check at 1 h 20 min). The center should have a slight wobble but be mostly set.

    Time: PT1H30M

    Temperature: 325°F

14. Cool and Refrigerate

    Remove the quiche from the oven and let it cool on a rack to room temperature (about 30 minutes). Then refrigerate uncovered for at least 2 hours, preferably overnight, to allow the custard to fully set.

    Time: PT2H30M

15. Unmold, Slice, and Re‑heat Servings

    Trim any excess crust, run a thin knife around the edge, and gently release the springform pan. Slice into 8 even pieces. To serve, re‑heat individual slices on a baking sheet at 350°F for 12–15 minutes until warmed through.

    Time: PT15M

    Temperature: 350°F

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

20 g

Fat

25 g

Fiber

1 g