Onion and bacon quiche

1. For the crust:
Pulse flour and 1/2 teaspoon salt in a food processor until combined, then add butter and pulse until the flour looks like cornmeal. Next, sprinkle in 3 tablespoons of ice water and start pulsing until dough begins to come together. Pinch dough with your fingers to make sure it does hold together, if not then add up to 2 more tablespoons of ice water, 1 tablespoon at a time, and pulse again.

2. Transfer dough to a sheet of plastic wrap and pat it into a disc then wrap it tightly and place in the fridge until firm, let it sit there for at least 1 hour and preferably overnight.

3. Lightly flour a working surface then roll your dough into an 11-inch round, about 1/8 inch thick. Center dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press dough into the edges of the pan and the fluted sides, then roll the rolling pin over the top and cut off any extra dough; discard extra. Poke the bottom alongside the sides all over with the use of a fork, let it chill for about 30 minutes until completely cold.

4. Meanwhile, go ahead and position an oven rack in the lower third of your oven and preheat it to 375 degrees F. Press a piece of parchment over chilled crust, then fill it up with either pie weights, raw beans, or rice, then put the pan on a baking sheet. Bake your crust for about 40 minutes until it turns golden around the edges.
When it’s done, carefully remove the parchment and weights then return it to the oven in order to bake it for another 15 minutes until the crust is dry and slightly golden. Allow your crust to cool completely for about 30 minutes.

5. For the filling:
Preheat oven to 375 degrees.

6. In a medium skillet, combine butter, onion, 1/2 teaspoon salt, and 1/2 cup water. Cook over medium-low heat for about 30 minutes while stirring occasionally, until the onions are completely softened and all the water has evaporated.

7. Meanwhile, roast your bacon in a 400 degree oven for 12-15 minutes, stirring, until the fat has rendered and the bacon is crisp.

8. When the onion is cooked and ready, add the bacon to it with the use of a slotted spoon, then stir in 1 teaspoon of thyme and 1/2 teaspoon pepper.

9. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere.

10. Whisk together the cream, eggs and 1/2 teaspoon salt until well combined.

11. Pour cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.

12. Place pie dish on baking sheet and bake at 375 degrees for about 30 minutes until set and golden.

13. Make sure to let quiche cool for at least 30 minutes before serving.