Quiche Lorraine

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Michael Ruhlman


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12 ounces flour

8 ounces butter (or lard, shortening, or any combination thereof), cut into small pieces, cold or even frozen

2 to 4 ounces ice water (quantity depends on the fat—whole butter has water in it so you need only a couple ounces; shortening and lard do not contain water)

three-finger pinch of salt (about 1/2 teaspoon)

2 large Spanish onions, thinly sliced

canola oil as needed

1 3-2-1 savory pie dough

1 pound slab bacon cut into 1/4-inch lardons*

2 cups milk

1 cup cream

6 eggs

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

nutmeg to taste (about 5 gratings)

1/2 cup grated Comté or Emmentaler cheese

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