Quiche Lorraine

Ingredients

• 12 ounces flour
• 8 ounces butter (or lard, shortening, or any combination thereof), cut into small pieces, cold or even frozen
• 2 to 4 ounces ice water (quantity depends on the fat—whole butter has water in it so you need only a couple ounces; shortening and lard do not contain water)
• three-finger pinch of salt (about 1/2 teaspoon)
• 2 large spanish onions, thinly sliced
• canola oil as needed
• 1 3-2-1 savory pie dough
• 1 pound slab bacon cut into 1/4-inch lardons
• 2 cups milk
• 1 cup cream
• 6 eggs
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• nutmeg to taste (about 5 gratings)
• 1/2 cup grated comté or emmentaler cheese