Quiche Lorraine with caramelized onions and bacon

FOR THE SALTY TART DOUGH

1. In the bowl of a food processor, add the flour, the salt and the sugar.
2. Add the OLYMPOS Cow Butter, beat until incorporated, add the egg and water and beat until a homogeneous mixture is created.
3. Shape the dough with your hands, wrap it in plastic wrap and let it rest in the refrigerator for an hour before using it.
4. Place the dough between 2 sheets of parchment paper and roll out the dough with a rolling pin, starting from the center of the dough and pressing successively in all directions (up,
   down, right and left), until it forms a round, uniform sheet about ½ cm thick (it should be larger than the tart pan).
5. Alternatively, roll out the dough in the tart pan with your fingers.
6. Remove the top parchment paper from the dough, dust it with flour and roll it up on the rolling pin.
7. Place a 22cm tart pan on a baking tray lined with parchment paper.
8. Unroll the dough over the tart pan, carefully remove the second sheet of parchment paper and gently mold the dough inside the tart pan, ensuring that you cover all areas without creating holes.
9. Fold the overhanging dough out of the tart pan, line a crumpled baking sheet with parchment paper, put some raw legumes or pie weights over the parchment to avoid bubbling and bake in the oven at 170 °C for 15 minutes.
10. Take the dough out of the oven and remove the parchment paper with the raw legumes.
11. Bake in the oven for another 10 minutes until the dough is golden.

FOR THE FILLING AND QUICHE GARNISH

1. Heat a saucepan over medium-high heat, add the olive oil, the bacon and sauté, whisking, until the bacon is nicely browned on all sides.
2. Add the onion, the OLYMPOS Cow Butter, the salt and continue cooking, whisking occasionally.
3. Once the onion has softened and caramelized enough, remove the pan from the heat, taste and add salt if needed.
4. In a small saucepan, add the OLYMPOS heavy cream 35% fat, the OLYMPOS Fresh selected Milk 3.7% fat and heat over medium-high heat until just before the boiling point.
5. In a large, tall saucepan, add the eggs and whisk them with a stick blender.
6. In a steady, low stream, pour the cream mixture into the eggs while continuing to whisk with the stick blender until the mixture is quite fluffy.
7. Add salt, freshly ground pepper and whisk until blended.
8. On the baked dough, spread evenly half of the OLYMPOS Gruyere cheese, add half of the bacon mixture, add half of the mixture with the fluffy eggs and repeat the process once more
   with the remaining quantities.
9. Bake the tart at 160 °C until the top is golden on top and the temperature inside is 75 °C, for about 20 minutes.
10. Remove from the oven and allow the tart to cool to room temperature.
11. Using a serrated knife, cut the excess pastry off the outside of the tart shell, unmold, cut into pieces, and serve.

Tips:
Alternatively, you can bake the bacon in the oven at 160 °C until fully browned.
Place it in the freezer for 1 month if you want.