To a food processor add 1 and 1/8 cups of flour, then add salt and herbs. Pulse 2 to 3 times until thoroughly combined.
Scatter the very cold cubes of butter over flour and process until a dough or paste begins to form, about 15- 30 seconds. (at this point all of the flour should be coated).
Scrape the food processor bowl down, redistribute the flour-butter mixture then add the remaining 3/4 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look a little crumbly and a bit broken up).
Transfer the crumbly dough to a medium bowl and sprinkle ice water over the dough mixture — start with 3 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs will begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 3 more tablespoons of water and continue to press until the dough comes together.
Remove the dough from the bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Wrap the disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. (since I live in Florida I usually let it sit at least a day) You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
Garlic, marsala red onion, bacon prep
If you plan on using roasted garlic on the crust preheat oven to 400 degrees and cut enough of the top of the head of garlic off so your cloves are exposed. (if not then skip down to the 4th step).
Take a large enough square of aluminum foil put your garlic in the center then generously drizzle olive oil in it and add some salt, create a tight seal so no oil leaks out and the garlic will roast perfectly inside.
Bake for 40 min, you know it is done when the cloves are slightly browned. With a knife see if you can squish the clove if so, at this point if you were to squeeze them the cloves should squirt out like toothpaste, don’t squeeze yet, just set to the side until your ready to spread onto the blind-baked pie crust.
While the garlic is roasting, in a skillet cook bacon and set aside for later, keep the bacon fat for cooking the red onion.
Cook red onion in bacon fat until slightly caramelized add a little bit of salt then Marsala wine cook down until the onions have absorbed the marsala wine. Set aside.
Pie Crust and blind baking
Take your pie dough out for 5 min and preheat the oven to 375.
On a lightly floured surface roll your dough out to about 1/4 inch thick.
Place pie dough in a 9.5-inch pie plate and push down assuring there are no air bubbles between the pie plate and dough.
Once your dough is in place cut off excess dough and dock the pie crust (poke it every inch or so with a fork).
Line the unbaked dough with parchment paper and fill with pie weights/beads. Bake for 15 mins then remove the weights and parchment paper baking another 15 mins.
Quiche filling and assembly
In a medium bowl, beat together the eggs, milk, salt, pepper, and seasonings until smooth.
Once the crust is ready take your garlic cloves (if using) and spread over the crust.
Next spread the marsala onions over the garlic and place chopped up bacon on top, then add your cheeses.
Pour the egg/milk mixture over the other fillings then return the quiche to the oven baking for another 35-40 mins or until the center is set when you jiggle it. Alternatively, you could insert a knife in the center and make sure that it doesn’t have raw egg on it when removed.
Once the quiche has baked, remove it from the oven and let it cool, and set for at least 15 minutes. Refrigerate within 2 hours of baking.
Notes
Make the roasted garlic, bacon, and marsala red onions one day prior to make it easier on yourself. Reheat roasted garlic and marsala red onions in the microwave for 5-10 seconds for a spreadable consistency.The roasted garlic can be used in other recipes, you can also store in the fridge for a few days and use it for something else, or spread it on bread! To make vegan gruyere cheese click hereTo make vegan tofu free chickpea "egg batter" click hereStore leftover quiche covered in the fridge within 2 hours of cooling.Keep quiche in the fridge for 3-4 days or freeze up to 3-4 months.Reheat in the oven at 350 for 15-20 mins or 30-35 if frozen. No need to thaw.Store as individual slices as you can only reheat once.