Classic French Quiche Lorraine with Red Egg Garnish

Method

1. In a food processor, combine flour and salt. Add butter and pulse until mixture resembles coarse crumbs. Add ice water and pulse until dough comes together. Form into a disk, wrap, and refrigerate for 30 minutes.
2. Preheat oven to 375°F (190°C). Roll out dough and fit into a 9-inch tart pan. Prick the bottom with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and bake 5 more minutes. Cool slightly.
3. In a bowl, whisk eggs, cream, and salt. Stir in Gruyère and bacon. Pour into the crust. Bake for 25-30 minutes until custard is set.
4. While quiche bakes, prepare red egg by boiling an egg, peeling, and slicing. Garnish quiche with red egg halves before serving.