Quiche Lorraine
 
For the Crust:
1 ½ Cups                     All- Purpose Flour
½ Cup                         Butter
3 Tbsps                       Ice Water
 For the Quiche:
3                                  Eggs
½ Cup                         Milk
½ Cup                         Heavy Cream
½ Cup                         Gruyere Cheese
½ Cup                         Cheddar Cheese
6 slices                        Bacon
¼ Cup                         Onion
¼ Cup                         Leek
2 Tbsps                       Parsley
1/8 tsp                         Nutmeg
¼ tsp                           Black Pepper
¼ tsp                           Salt
 
Preheat oven to 350 degrees.
 
In a large bowl combine the flour and butter. Cut the butter ingot the flour until it is well combined. Add the cold water then mix to form the dough. Cover with plastic wrap then refrigerate for 30 minutes. After 30 minutes, remove from the refrigerator then roll out the dough to cover the quiche pan. Using a fork poke hold in the bottom of the pan to prevent the dough from bubbling. Cover with foil then weight with dry beans place it in the oven and cook for ten minutes. In a frying pan, cook the bacon until golden brown. Remove then set aside.  In the same pan saute the onion and leek for one minute. Remove from the pan and set them aside until later.
In a bowl whisk together the eggs, cream and milk. Season with teht salt, pepper and nutmeg and mix well.
Assemble the quiche by evenly adding the bacon, onion and leek to the pan. Now top with the cheese and parsley then pour in the egg and make sure it is evenly distributed. Transfer to the preheated oven and cook for 30 minutes. After 30 minutes remove form the oven and allow it to sit for another 30 minutes before serving.