French Quiche Lorraine with Red Egg Accent

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, milk, and salt. Stir in Emmental and pork belly. 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 quartering. Place on top of quiche before serving.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.