• Prepare the crust
• In a small mixing bowl, whisk together the egg and ice water. Set aside.
• In a food processor, add the salt and flour. Pulse until combined. Add in the the cubed butter pieces and pulse until soft. Add in the egg and ice-water.. Pulse until a soft dough is formed.
• Carefully remov dough from food processor and transfer to a lightly floured surface. Roll out your quiche crust. I like to use my mini tart pans to stencil around the crust, for reference. I cut about 1/2 inch larger than the stencil. Gently move cut dough into tart pan and press down firmly with fingers. If there is extra hanging over, simply trim.
• Move dough in pans to freezer for 20 minutes. Your dough will be nice and flaky if it's baked cold.

Prepare the add ons:

• Preheat oven to 350 F
• Preheat a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish.
• Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.
• Add in any other vegetables you'd like to add. I used peppers.

Prepare the custard:

• 
  In a large bowl whisk 4 eggs, then add 1 1/2 cups half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika and 1/8 tsp of nutmeg and whisk together for about a minute to incorporate a little bit of air into the custard. Stir in the cheese, prepared bacon and onion then pour the filling into the prebaked crust.
• 
  Bake the Quiche Lorraine:
  
  Bake the quiche Lorraine in a preheated 350 F oven for about 30 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with fresh herbs if desired.