Cowboy quiche with cheddar, bacon and fried onions

Ingredients:

Kish

• 1 sheet of pie dough, see recipe below
• Premium flour for work
• 8 fried slices of bacon
• 2 onions, thinly sliced
• 2 tablespoons salted butter
• 8 large eggs
• 1.5 cups heavy cream
• 2 cups grated sharp cheddar
• Special equipment: pie pan

Pie dough

• 2.5 cups of all-purpose flour or baking flour
• 1 teaspoon coarse salt
• 1 tbsp. sugar
• 220 g chilled salted butter, cut into pieces

Preparation:

1. Preheat oven to 200°C.
2. Roll out the pie dough on a floured work surface. Carefully place it in a deep pie pan and press it evenly into the bottom and sides. Trim off any excess dough.
3. Cut the bacon into bite-sized pieces. In a heavy-bottomed skillet over medium-low heat, sauté the onion in butter until dark golden brown, 12-15 minutes. Meanwhile, in a large bowl, whisk together the eggs, cream, and some salt and black pepper. Add the bacon, onion, and cheese and toss to combine.
4. Spread the mixture over the pie crust. Cover loosely with aluminum foil, place on a baking sheet, and bake for 45 minutes.
5. Remove the foil and bake until the quiche is set and the crust is golden brown, about 10 more minutes. Let it rest for another 10 minutes. This quiche is fit for a king or a cowboy!

6. Pie dough

   
   In a bowl or food processor, combine 2 cups of flour with the salt and sugar. Using a pastry blade or pulse the food processor, pulse the butter into the flour. The mixture should resemble coarse crumbs and begin to form clumps.
   
   Add the remaining 0.5 cups of flour and lightly stir or beat two or three times to avoid overmixing. Transfer to a bowl. Sprinkle the dough with 1/4 cup of cold water and mix with your hands or a wooden spoon until it comes together. Form the dough into two disks.
   
   Wrap the discs individually in plastic wrap and refrigerate until ready to use. The dough can also be frozen for up to 6 months..
   
   Exit: 2 layers of dough 22 cm.