Quiche oh my God!!!I love it.

The word quiche has his origin from German Kuchen which means cake. The first quiche as we know it now ie: savory tart like has his origin in Lorraine. It is a very old traditional recipe (16 century). Lorraine is a beautiful region in North East of France, the Capital city is Nancy known also for his Bergamot.Supposedly, The Duke of Lorraine Charles the third had it for his dinner,love it very much and decided to name it the Lorraine Kuchen in another word Quiche Lorraine.
The first quiche recipe was made with La pate levee (bread dough style), eggs, lean bacon and cream. Later,the quiche Lorraine recipe was widespread and extends far beyond Lorraine borders, the dough was replaced by the butter crust and eventually the pouf pastry.
In Lorraine,the quiche filling is called Migaine and has to be done only with heavy cream and eggs. Anything else is almost a deadly sin!!!The result of the Migaine has to tremble.
Butter Crust Recipe
Ingredients for 9 inches shell.
10oz Flour about 2 cups
8oz very cold butter diced
1/4 ice water
1 tsp salt more or less

Directions
1. mix flour with salt in a large stainless still bowl. add butter and mix rapidly until it's sand like.Add the water and Mix quickly until well combine. Wrap the dough in a plastic wrap and refrigerate 1 hour to a day.
2. Dust the pastry on both sides with flour. On a lightly floured work surface, roll out the pastry. I can't tell you inches wise what will be the thickness and what will be the circumference but,your dough should be the length of your rolling pin.
Roll the pastry around the rolling pin and transfer to a 9" spring form pan. press it firmly around the ring and on top.Make sure they are no cracks otherwise, use the the trimmings to close any cracks. Freeze the shell for about 15 to 25 minutes.
You can precook your dough or fill it directly.
For the filling.
1 lb Lardons (Bacon Slab diced)
1 medium sweet onion finely diced
6 large eggs beaten
4 cups Heavy cream
Salt to taste
Nutmeg to taste

1. Sauteed Bacon with onion about 10 minutes
2. Mix eggs, salt, nutmeg and heavy cream.
3. Add the bacon mix
4. Pour the filling into the crust and bake for 3 hours in a very slow oven (325 to 350F)