6 Tbsp. very cold unsalted butter, cut into small pieces
3-4 Tbsp. ice water
Filling
4 slices bacon
4 eggs
1½ cups heavy cream
¼ tsp. salt
1½ cups freshly shredded sharp gruyere cheese
¾ cup freshly shredded emmental cheese
Instructions
Add flour and salt to a large bowl. Whisk to combine and aerate the flour. Add shortening and COLD butter to the flour. Use a pastry cutter or fork to cut the fat in to the flour. It's ready when there are still some pea size pieces of fat in the flour and the mixture looks shaggy. Drizzle one tablespoon of ice water over the mixture and use a fork to gently stir twice. Drizzle the next tablespoon over and repeat. Drizzle one last tablespoon over and use the fork to mix the dough. You should only need three tablespoons, but the dough is not coming together, add another. DO NOT OVERMIX the dough! Once the dough has almost formed, quickly use your hands to form the dough into a disc. Try to make sure there aren't any cracks. Wrap in plastic and let rest for at least one hour.
While the dough chills, preheat the oven to 350 degrees. Grease a 9-inch ceramic or metal pie pan with non-stick cooking spray.
Once dough has rested. Roll out dough on a lightly floured surface. Use a lightly floured rolling pin and roll from the center out, turned the dough 45-degrees each time your roll to keep the dough in a circle. Roll the dough out so it goes about ¼ inch over your pie plate, you want the dough to hang off the edge when you put it in the pie plate.
Gently transfer the dough to the pie plate (I like to roll it on the rolling pie to avoid tearing the dough, if you do tear it, no big deal, just gently put it back to together). Do not stretch the dough!
Fold the edges under the dough so you have a thick crust. Crimp the edges. Use a fork to prick the bottom.
Place the crust in the freezer for 15 minutes (this helps to avoid shrinkage).
Once the crust is ready to bake, place some parchment paper in the bottom and fill with dried beans. Bake the crust for 15 minutes. Cool slightly before adding the cheese and filling
For the filling: Cook bacon in a skillet until crisp. Drain and chop into fine pieces. Set aside.
Add eggs to a food processor. Pulse a few times to whip. Add heavy cream and salt. Pulse another 2-3 times to combine.
In a small bowl, combine cheeses. Cover the crust in the cheese. Pour the egg and cream filling over. Bake for 35 minutes or until golden brown, and cooked through. (There will still be a slight jiggle to the quiche.) Let rest for 10 minutes before serving.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/best-ever-quiche-lorraine/