Bacon Quiche

For the crust, mound the flour on the work surface, make a well in the center. Cut the cold butter into pieces and spread around the flour. Sprinkle the salt over it and place the egg in the well. With a dough scraper, mix all the ingredients by hand to form a smooth dough. It may take a little patience, but the dough will come together. Wrap the dough in plastic wrap and let chill for about 30 minutes in the refrigerator.

Butter and flour a quiche pan, or a springform pan.

Let the dough rest and roll out thinly on a floured surface with a rolling pin, using enough flour so that the dough doesn't stick. Roll out to slightly larger than the pan. Roll the dough onto the rolling pin and lay over the pan. Press into the pan, making sure to press on the sides. Remove the excess dough with a small, sharp knife. Chill the crust until needed.

For the filling, preheat the oven to 180°C (approximately 350°F). Cut the bacon into slices and then into small cubes. Peel the onion and chop finely. Break the eggs into a bowl and whisk together. Add the milk, cream, crème fraîche to the eggs and whisk well. Season with salt, pepper, and nutmeg. Spread the cheese, onions, and bacon in the crust. Pour the eggs and cream into the crust. Bake the quiche in a hot oven until golden brown, about 45 minutes. If the quiche is too brown cover with aluminum foil.