Classic Quiche Lorraine

Preparation

• 1
  For the dough, combine flour, butter, egg yolk, and 3 tablespoons of water in a bowl and work into a smooth dough with your hands. Form the dough into a ball, wrap tightly in cling film, and let it rest in the refrigerator for 2 hours.
• 2
  Cut onions and bacon into fine strips.
• 3
  Heat oil in a pan over medium heat and fry the bacon until golden brown. Remove the bacon with a spoon, drain on kitchen paper, and let cool.
• 4
  Fry the onions in the remaining fat in the pan until golden brown. Remove from the pan and let cool in a bowl.
• 5
  Lightly whisk eggs, egg yolks, and whipping cream in a bowl with a whisk. Add the fried onions, bacon, and the remaining ingredients for the filling and mix well.
• 6
  Roll out the rested dough on a floured surface and place it into a greased quiche pan (Ø 30 cm). Trim off any excess edges with a knife.
• 7
  Preheat the oven to 200 °C.
• 8
  Cover the dough base with a circle of baking paper, weigh it down with dried beans, and blind bake in the preheated oven for approx. 12 minutes until golden yellow. Let the base cool slightly in the pan. Store the beans for next use.
• 9
  Reduce the oven temperature to 170 °C.
• 10
  Pour the prepared filling into the pre-baked base, return to the oven, and bake for approx. 25 minutes until done.