From the Essential Pépin tv series, Episode 123: Eggs-quisite
The dough for this quiche is made with butter and lard (or vegetable shortening). The result is very flaky, with the taste of the lard complementing the bacon in the filling. The dough is not precooked but is prepared in the home style, by baking it filled, as my mother and aunt used to do. The quiche may not be as elegant as one made in a precooked shell, as chefs do in fancy restaurants, but it’s faster and easier to make it this way — and it’s very good too. —Jacques Pépin
Serves 6 to 8
PASTRY
1 1/2 cups all purpose flour
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons lard or vegetable shortening
1/4 cup cold water
FILLING
4 large eggs
1 1/2 cups milk
1/2 cup heavy cream
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
5 slices bacon, cooked in a microwave oven or skillet until crisp and broken into pieces
1 1/2 cups diced (1/2-inch) Gruyère or Emmenthal cheese (5 ounces)