The best quiche lorraine

Ingredients:

Cake

• 1 cup premium flour + extra for dusting
• 110 g chilled unsalted butter, cut into small pieces
• 3-5 tablespoons of ice water
• Special equipment: 22cm fluted tart pan with removable bottom

Filling

• 1 tbsp unsalted butter
• 1 small onion, very thinly sliced
• 110 g bacon, cut into 1 cm pieces.
• 2 teaspoons fresh thyme leaves
• 0.5 cup grated Gruyere (about 60 g)
• 1 cup heavy cream
• 2 large eggs

Preparation:

1. Cake:
   
   In a food processor, combine the flour with 1/2 teaspoon of salt until evenly distributed. Add the butter and pulse until the flour resembles cornmeal. Sprinkle with 3 tablespoons of ice water and pulse until the dough begins to come together. Press the dough together with your fingers; if it doesn't hold together, add another 2 tablespoons of ice water, 1 tablespoon at a time, and pulse again a few times.
2. Transfer the dough to a sheet of plastic wrap and shape it into a disk. Wrap tightly and refrigerate until firm, at least 1 hour, preferably overnight.
3. Lightly flour a work surface, then roll the dough into a 27.5 cm (11.5 in) circle and 0.3 cm (1/4 in) thick. Place the dough in a 22 cm (9.5 in) fluted tart pan, allowing it to hang over the edges evenly. Press the dough into the pan and fluted sides. Roll a rolling pin over the top to trim off any excess dough. Prick the bottom and sides of the dough with a fork. Refrigerate until completely set, about 30 minutes.
4. Meanwhile, position a rack in the lower third of the oven and preheat the oven to 190°C.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
5. Press a piece of parchment paper onto the chilled dough in the pan, then fill it with cake weights, dried beans, or rice. Place the pan on a baking sheet. Bake until the cake is set and golden brown around the edges, about 40 minutes. Carefully remove the parchment and weights. Return the cake to the oven and bake until completely dry and lightly browned, another 15 minutes. Let cool completely, about 30 minutes.
6. Filling:
   
   In a medium skillet over medium-high heat, combine the butter, onion, 1/2 teaspoon salt, and 1/2 cup water. Cook, stirring occasionally, until the onion is completely softened and all the water has evaporated, about 30 minutes.
   
   Meanwhile, in a separate skillet, cook the bacon over medium-low heat, stirring occasionally, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
7. After the onions have cooked for 30 minutes, add the bacon with a slotted spoon, then add 1 teaspoon of thyme and 1/2 teaspoon of black pepper. Spread the onion mixture over the crust and sprinkle with Gruyere. Whisk the cream, eggs, and 1/2 teaspoon of salt in a bowl until smooth. Pour the cream mixture over the crust filling and sprinkle with the remaining 1 teaspoon of thyme.
8. Bake the quiche on a baking sheet until golden brown, about 30 minutes. Let cool for at least 30 minutes and serve.