French Quiche Lorraine with Gruyère and Bacon Using a No-Knead Dough Method

Method

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and cold butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add ice water and stir with a fork until the dough begins to come together. Let rest for 30 minutes at room temperature.
4. Roll out dough and line a 9-inch pie dish. Prick the bottom with a fork.
5. In a bowl, whisk eggs, milk, and salt. Stir in Gruyère cheese and cooked bacon.
6. Pour mixture into crust and bake for 25-30 minutes until set.