Ingredients
2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. Freshly ground black pepper
1 1/2 stick cold unsalted butter
1/2 c. ice water
1/4 lb. thickly sliced bacon
1 tbsp. vegetable oil
1 large onion
kosher salt
Freshly ground black pepper
3 large eggs
3/4 c. milk
1/2 c. Crème fraîche
3 1/2 oz. aged white Cheddar cheese
2 tbsp. chopped dill
Preparation
Step 1In a medium bowl, whisk together the flour, salt, and pepper. Using a pastry cutter or 2 knives, cut in the butter until it resembles small peas. Sprinkle the water on top and mix until the dough begins to come together. Turn the pastry out onto a work surface and gently knead 2 or 3 times, just until it comes together. Pat the pastry into a disk, wrap in plastic, and refrigerate until thoroughly chilled, 1 hour.Step 2On a lightly floured work surface, roll out the pastry to a 12-inch round, about 1/8 inch thick. Ease the pastry into an 11-inch fluted tart pan with a removable bottom. Trim the overhang so it is flush with the rim of the tart pan. Refrigerate the tart shell for 20 minutes.Step 3Preheat the oven to 375 degrees F. Line the tart shell with aluminum foil and fill to the top with pie weights or dried beans. Bake for about 50 minutes, until the pastry is golden. Remove the foil and weights and bake the shell for about 25 minutes longer, until richly browned and crisp. Transfer to a rack to cool, for about 10 minutes. Turn the oven down to 325 degrees F.Step 4In a large skillet, cook the sliced bacon over moderate heat, turning, until browned and crisp, about 6 minutes. Transfer the bacon to paper towels to drain, then coarsely chop. Wipe out the skillet and add the vegetable oil. When the oil is hot, add the sliced onion, and season with salt and pepper. Cover and cook over moderately low heat, stirring occasionally, until the onion is lightly caramelized and very soft, about 8 minutes. Let the onion cool.Step 5In a medium bowl, whisk the eggs. Whisk in the milk, crème fraîche, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Spread the caramelized onion in the tart shell followed by the bacon and cheese. Pour the custard on top.Step 6Bake the quiche for 35 minutes, until the custard is just set. Transfer the quiche to a rack and let cool for 15 minutes. Sprinkle the dill on the top. Unmold the quiche and serve in wedges.
