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Preheat oven to 400 degrees F (200 C, or Gas Mark 6). Butter glass deep-dish pie plate or 9-inch loose-bottomed flan tin.
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PASTRY (if not using Pillsbury refrigerated pie crust):
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Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs. (Some people use a food processor.).
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Mix in the egg-yolk and sufficient iced water to bind the ingredients.
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Knead the dough lightly, and then chill in the refrigerator for 30 minutes. (Cover the pastry with clingwrap).
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STAGE 1 FILLING:
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Let eggs come to room temperature for 30 minutes.
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Meanwhile, chop bacon into small pieces and cook over medium-low heat in 10-inch skillet until lightly browned. Drain fat off.
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Meanwhile, chop shallots. Heat white truffle oil in 8-inch saute pan for 1 minute at medium heat, then saute shallots until lightly browned. Do not drain.
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OPTIONAL PIPERADE SAUCE:
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In a 9-inch skillet, heat 2 teaspoons of the oil over moderate heat for 1 minute.
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Add the onion, green pepper, and 1/8 teaspoon of the salt and pepper. Saute for 3 minutes until softened.
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Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
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STAGE 2 FILLING:
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Separate eggs into 2 medium bowls.
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In egg yolk bowl, add heavy cream (if choosing to add Gruyere or Boursin in filling, reduce heavy cream to 1 1/4 cups), nutmeg and white pepper. (If choosing to add Boursin in filling, add to cream mixture.) Whisk until smooth.
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In egg white bowl, beat with electric beater until soft peaks form.
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ASSEMBLE QUICHE:
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If you made your own pie crust, roll out the pastry on a lightly floured surface and line a buttered 23cm/9 inch deep-dish glass pie plate or loose-bottomed flan tin. Prick the base of the flan with a fork.
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If using Pillsbury pie crust that has come to room temperature, roll out carefully and line pie plate or flan tin. Do NOT prick base of flan with fork.
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Sprinkle the cooked bacon pieces over the base of the pastry case.
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Spread the sauteed shallots evenly across the top of the bacon.
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If including Gruyere in filling, distribute it evenly across the top of the shallots.
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Carefully fold egg whites into egg yolk-cream mixture, then pour over solid ingredients already in pie plate.
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Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.
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GARNISH QUICHE:
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Garnish the quiche with the toppings of your choice; I recommend keeping each garnish distinct. Let stand for 10 minutes.
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Use sharp knife to slice into small wedges, this is very rich.
