Quiche Lorraine

Preheat the oven to 375 degrees.

On a floured work surface, roll out the dough into a round about 10 1/2 inches in diameter and 1/4 inch thick. Drape the pastry over a rolling pin and carefully transfer it to a 9-inch quiche pan or other straight-sided pan with 1-inch sides. Using your fingers, press the dough into the bottom and sides of the pan. Trim any overhanging edges or pinch the dough around the rim to form a fluted edge. Line the pastry dough with aluminum foil or parchment baking paper and fill with pie weights or dried beans.

Bake until the crust is set but not browned, 12-15 minutes. Remove from the oven and lift out the weights and foil. Prick any bubbles with a fork. Return to the oven and bake until the crust is firm and barely colored, about 5 minutes longer. Transfer to a wire rack. Reduce the oven temperature to 350 degrees.

Meanwhile, make the filling In a bowl, stir together the eggs, cream, half-and-half, salt pepper, nutmeg, and half of the cheese until blended. Saute the onion until golden brown and scatter it, along with the cooked bacon evenly over the pastry crust and pour in the egg mixture. Sprinkle the remaining cheese evenly over the top.

Bake until the top is puffed and lightly golden and a knife inserted into the center comes out clean 25-30 minutes. Transfer to the wire rack and let stand for 15 minutes. Cut into wedges and serve wam or at room temperature.