Make Ahead Quiche
Bon Appétit -- February 1976

PASTRY (for 10” pie)

1 cup flour
½ teaspoon salt
3 tablespoons butter
3 tablespoons lard
¼ cup cold water

Mix flour and salt. Cut butter and lard into flour until it resembles a course meal. Add cold water, a little at a time and mix with flour to create a soft dough, being careful not to over mix or knead the dough. Form in a ball, wrap with plastic and refrigerate for 1 hour.

Roll out dough to fit and 10-inch pie pan or tart shell. Freeze shell. (Do not pre-bake.)

FILLING

4 strips bacon
1 yellow onion, sliced
4 eggs
1 cup light cream (half-and-half)
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon allspice
¼ teaspoon white pepper
1 cup grated Gruyere cheese
1/3 cup grated parmesan cheese

Fry bacon and crumble into pieces. Cook sliced onions in 1 tablespoon bacon fat until transparent; cool. Beat eggs, cream and seasonings. Place cook bacon, onions and cheese in frozen pie shell. Add egg and cream mixture. Sprinkle with paprika (optional.)
Place quiche in a deep freezer making sure it is level. After it is frozen solid, wrap with place or foil.
When ready to use, back for 15 minutes in a 400ºF oven. Reduce heat to 350ºF and bake 35-35 minutes more.