Directions

1 Day Before Cooking

1. For the crust: Grate the butter onto a plate and freeze for 20 minutes.

2. Place the flour in a mixing bowl along with the S&P Seasoning and sugar. Whisk to combine.

3. Crumble in the frozen butter and rub the flour and butter with your hands (like your hands are cold and you’re trying to warm them) until butter is tiny and the flour resembles sand. You don’t want to see visible pieces of flour.
4. Make a well in the center of the flour mixture and add the ice water (without ice!). Use your hands to incorporate the ice water until the dough just comes together, being careful not to overwork the flour. Wrap with plastic and refrigerate overnight.

3 Hours Before Cooking

1. Preheat your oven to 350F.

2. Roll the dough into a large round that is about ¼ inch thick.
3. Transfer the dough into the pie pan, pressing the dough down into the corners.  You should have about 1 inch of dough laying over the edges.
4. Trim the edges until you have 1-1 ½ inches of overhang.  Fold the overhang on top of itself to form the pie crust edge.
5. Transfer the dough into a refrigerator for 30 minutes to chill the butter.
6. Remove the dough from the fridge, place a round of parchment paper or aluminum foil inside the dough and fill with baking beans.
7. Transfer the dough into the oven and cook for 20 minutes.  Rotate the dough and then cook for an additional 20 minutes.
8. Remove the dough from the oven, remove the baking beans, and place back into the oven for another 5 minutes or until the dough is golden brown and delicious.
9. Transfer the cooked pie shell to the countertop to cool.

PREP 🥒

1. Preheat the oven to 350F.

2. Slice the onions into julienne.

3. Cook the onions and butter along with 1 cup of water and a pinch of S&P Seasoning in a large saute pan over medium high heat until tender, but not caramelized, about 15 minutes.

4. While the onions are cooking, cut the bacon into lardons.  Pick and chop the thyme.  Grate the cheese.
5. Place the bacon into a large saute pan and cook over medium heat until the bacon has rendered and browned slightly.
6. Remove the bacon from the pan and drain on paper towels, save the fat for a future recipe.
7. While the bacon is cooking, prepare the quiche custard.  In a large mixing bowl, whisk together all ingredients for the quiche filling until light and frothy.
8. Once the onions have cooked, add the cooked bacon and thyme leaves to the onions and cook for an additional minute.  Remove from the heat and reserve.
9. Transfer half of the bacon filling mixture to the bottom of the cooked pie shell.  Top with half of the quiche custard and ¼ cup of grated cheese.  Add more frothed custard to the pie filling.

HOW TO COOK 🍳

1. Bake the quiche at 350F for 15 minutes.

2. After 15 minutes, remove the pan from the oven and refill the quiche with more custard and top with the remaining cheese.
3. Finish baking until the custard is set, approximately 25-35 more minutes.  The quiche should be browned across the top and the custard should be just firm when the tray is gently shaken.
4. Once the quiche has cooked, allow it to cool to room temperature before you dig in.  Enjoy a Julia Child classic!!