Instructions

Pastry for Crust

1. In a large mixing bowl, add the flour, salt, and mix.
2. Add the chilled butter and using a pastry cutter (or your fingertips), cut the butter into the dough until you get crumbles.
3. Add 2-3 tablespoons of water to the 1 egg. Make a well in the center and add the egg-water combination. Using a stiff baking spatula, mix until combined and a dough ball is formed. Turn out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.
4. After the dough is chilled, roll it out on a floured pastry mat into a rectangle or circle, depending on the shape of your fluted quiche pan. lay the pastry into the quiche pan and prick the bottom with a fork or kitchen scissors.
5. Optional egg wash: using a pastry brush, you can coat the crust with a lightly beaten egg.
6. Blind bake option: You can blind bake the pastry crust, if you want, first before adding the filling. Use pie weights or dry beans over a layer of parchment paper to keep the crust from separating from the sides of the fluted pan and losing its shape.

Quiche Filling

1. Slice thick slices of bacon laterally (¼ inch width). Cook in a skillet until desired crispiness is reached. Allow cooling on paper towels to absorb the grease. (make sure the bacon is cool before adding to the mixture).
2. In a large mixing bowl, mix eggs, cream, ⅔ cup of shredded Gruyere cheese, Kosher salt, sliced bacon, nutmeg, and black ground pepper.
3. Preheat the oven to 350 degrees F. Pour the quiche filling into the prepared crust in the pan. Sprinkle the ⅓ Shredded Gruyere cheese over the top of the mixture. Bake for 20-30 minutes, until golden brown. Makes 12 slices.