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1
Prepare Ahead:
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Refrigerate the cooled, baked quiche for up to 2 days; reheat at 325F (160C) for 1520 minutes.
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3
To make the dough, pulse the flour and butter in a food processor until the mixture resembles fine crumbs.
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4
Mix the yolk and water.
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5
Transfer the flour mixture to a bowl and stir in enough of the water mixture until the dough clumps together.
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6
Gather in a disk and wrap in plastic wrap.
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7
Refrigerate 30 minutes.
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On a lightly floured surface, roll out the dough 1/8 in (3mm) thick.
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9
Line a 9in (23cm) tart pan with a removable bottom with the dough, trimming any excess.
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Refrigerate for 30 minutes.
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11
Preheat the oven to 375F (190C).
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Prick the dough with a fork, and line with parchment paper and beans.
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Place on a baking sheet and bake 15 minutes.
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14
Remove the parchment paper and beans and bake another 10 minutes, until golden.
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15
Meanwhile, cook the bacon in a large frying pan over medium heat about 4 minutes, until golden.
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Add the onion and cook 23 minutes, until softened.
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Spread in the pastry shell, then sprinkle with the Gruyere.
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18
Whisk together the eggs, cream, milk, and season with pepper.
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Pour into the shell.
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Bake for 2530 minutes, or until golden and just set.
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Serve hot, warm, or cold.
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22
VARIATION
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23
Mushroom Quiche:
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Omit the onion, bacon, and Gruyere.
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Cook 1 large red onion, finely chopped, with 2 tbsp olive oil in a pan over medium heat for 23 minutes.
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Add 10oz (300g) of sliced mixed mushrooms and 1 minced garlic clove.
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Cook for another 6 minutes.
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28
Spoon into the pastry and sprinkle with 4 tbsp freshly grated Parmesan cheese and 3 tbsp chopped parsley.
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29
Add the custard and bake as above.
