Fresh Hen Quiche Lorraine

Preheat oven to 375 degrees F.

Working quickly, dice the butter and place in a food processor with the flour and salt. Buzz until the butter is the size of peas. Slowly add the 1/4 cup of ice water and keep buzzing until it comes together as a ball of dough.  Remove dough from food processor and place in a plastic zip locking type bag and refrigerate for 30 minutes.

While dough is in fridge, make the egg custard by combining the beaten eggs, white pepper and nutmeg.  Set aside.  Take dough out of refrigerator and place on clean counter or large cutting board.  Take a rolling pin and pound out the dough into the basic shape of the deep pie baking dish you’ll be using.  Then roll the dough out into a circle between about 1/8 and 1/4 inch thick.  Roll out dough as needed to completely cover the diameter and depth of the baking dish  Roll up the pastry around your rolling pin and unroll it over the pie plate.

Add the chopped crispy bacon, onion and cheese.   Pour the custard over the top and tap the crust that sits on the rim of the baking dish with a fork.  Using a pastry brush, paint the top rim of the crust (with the fork marks) with the same egg custard mix for a golden brown color. Bake for about 35 minutes until a toothpick comes out clean.

Let rest for 5-10 minutes before serving. Quiche definition.