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1
In the bowl of a food processor combine the flour, 1 teaspoon of the salt and 1 stick of the butter and process until mixture resembles coarse crumbs.
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2
While the motor is running, add water in tablespoon increments until dough comes together to form a ball.
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3
Transfer dough to a lightly floured surface and shape into a flat disk.
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4
Cover with plastic wrap and refrigerate overnight or at least for 1 hour.
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5
Remove pie crust from refrigerator and preheat oven to 400 degrees F.
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6
Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan.
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7
Place the dough in the pie pan and crimp edges decoratively.
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8
Refrigerate at least 30 minutes, then line with aluminum foil.
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9
Fill with pie weights and blind bake for 12 to 15 minutes, or until lightly golden around the edges.
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10
Remove foil and pie weights and return to the oven for 3 to 5 minutes.
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11
Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cool.
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12
For the filling:
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13
In a saute pan melt the remaining tablespoon of butter over medium-high heat.
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14
Add the ham, or bacon, and cook until browned.
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15
Using a slotted spoon, remove the ham from the pan and drain briefly on paper towels, then scatter ham over the bottom of the blind-baked crust.
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16
To the fat remaining in the pan, add the sliced onions and thyme and cook, stirring occasionally, until onions are very soft and lightly caramelized, about 6 minutes.
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17
Scatter the onions over the bacon in the pie crust and top with the grated cheese.
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18
In a large bowl whisk together the eggs, heavy cream, remaining 1 teaspoon of salt, pepper, and nutmeg.
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19
Pour the egg mixture over the ham, onions, and cheese in the pie shell, adding just enough of the egg mixture to come within 1/4-inch of the top of the shell.
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20
Bake on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top.
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21
Allow to cool slightly before serving.
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22
For the pie crust:
