Swiss Onion Quiche

Even the most traditional quiche needs to be remixed sometimes. This version delivers exactly what you expect from a quiche (flaky crust and a creamy custard filling), but with a hefty sprinkling of Swiss cheese, crispy bacon, and sautéed onion, it becomes a treasure trove of flavor. Fresh thyme adds a light and herbal finish to every rich slice.

To make the crust

1. Combine flour and salt in a medium-sized bowl. Work chilled butter into flour by smearing it in by hand, or use a mixer on low speed until only pea-sized chunks remain (a few slightly larger chunks are fine).
2. Add 3/4 cup cold water and bring the dough together just until it forms a shaggy mass. If dough seems too dry, add additional cold water, a tablespoon at a time, until it comes together, working any dry pieces at the bottom of the bowl in by hand. Wrap dough in a 1" thick round and allow to chill in the fridge until firm, 1-2 hours.

To make the filling

1. While crust chills, prepare the filling. Heat the olive oil in a medium-sized skillet on medium-low to low heat (use just enough olive oil to coat the bottom of the pan). Add onions and stir often until translucent. Add thyme, salt, and pepper and continue cooking while stirring frequently until onions are soft, about 10-15 minutes.
2. Remove from heat and transfer onions to a medium-sized bowl to cool for 10-15 minutes. Once cooled, add diced bacon and grated cheese, and stir until evenly mixed.
3. In a separate bowl, whisk together eggs, milk, and flour until well blended.
4. When crust is fully chilled, preheat oven to 400F. Lightly dust a work surface with flour and roll out dough into a single large circle, about 1/8 to 1/4 inch-thick (if dough is too firm to roll, let sit on the counter at room temperature, and check back frequently until it has softened enough to roll out).
5. Lightly grease a 9" pie pan. Place your dough round in the pan, taking care to center it. Gently press the dough into the form of the pan and corners, then trim any excess dough hanging over the edge with a paring knife. Any holes or cracks can be patched using the scraps trimmed from the edges.
6. Pour the bacon, cheese, and onion mixture into your crust, distributing evenly. Briefly stir the egg mixture, then pour it over the filling, pressing down any large filling pieces sticking out over the liquid level (small pieces sticking out of the top are fine).
7. Bake quiche at 400F for 50-60 minutes, or until the filling has puffed up, the crust is a deep golden brown, and the filling looks fully set when the pan is shaked.
8. Allow quiche to cool for 15 minutes before cutting or chilling for later. Store any leftovers in the refrigerator.