A wonderfully tasty quiche, that you could certainly modify to your liking. Don't skimp on the gruyère. It really adds a nice flavor and complexity to the dish.
To prepare a mealy pie crust:
- Mix 1 1/2 C. flour and 1/2 t. salt together, cut in 1/2 C. shortening until the consistency of coarse cornmeal.
- Add water, it may take a little more than 3 T. Mix together with hands, don't worry about being too gentle with this particular kind of crust.
- Roll out and place in shallow pie pan, you know the drill.
- Preheat your oven to 375° F
- Grate the gruyère cheese into the bottom of the unbaked pie crust. Make sure to cover the bottom fairly evenly.
- Beat the eggs together with the cream and milk. Add the bacon, onion, and seasonings; mix again briefly to incorporate everything.
- Pour egg mixture into the pie shell.
- Bake for 35-50 minutes. In my experience, the time depends on whether you use a conventional or convection oven. The quiche will puff up and get golden brown on top.
- After you pull the quiche out of the oven, let it rest for a few minutes before you cut into it. Eat hot or cold, it's good either way.