Quiche Lorraine

In a Large Bowl, whisk together the flour and salt. Using a pastry cutter, cut the cold butter into the flour until the butter pieces are about the size of peas. Gradually drizzle in the ice water and gently mix with a fork until just combined.

Turn the dough onto a lightly floured surface and fold it over itself a few times to bring it together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Preheat the oven to 350°F. Roll the chilled dough out to about 1/8-inch thickness and carefully transfer it to a Pie Dish. Tuck the edges under and crimp as desired. Place the Pie Dish in the freezer for 15 minutes to firm up.

Line the crust with parchment paper and fill with pie weights. Bake until the edges are lightly golden, 15 to 20 minutes. Remove from the oven and set aside.

To make the filling, cook the bacon in an Iron Handle Skillet over medium heat in a single layer until golden-brown and crispy, stirring occasionally. Transfer to a plate and set aside.

Add the shallots to the skillet and cook until softened, 2 to 3 minutes. Add the garlic and thyme and cook for about 30 seconds, until fragrant. Remove from heat.

In a Large Bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg until well combined. Stir in the Gruyère, Parmesan, bacon, and onion mixture.

Pour the filling into the baked crust and bake for 35 to 40 minutes, or until the center is set and the top is lightly golden.

Let cool at room temperature for 30 minutes to 1 hour before slicing. Serve with a simple green salad or blanched asparagus. Store leftovers in the On The Go Lunch Box refrigerated for up to 4 days.