Quiche Lorraine | Savory Bacon Quiche Classic

For the dough, quickly knead flour, butter, egg yolks, and 3 tablespoons of water in a bowl to form a smooth dough. Shape the dough into a ball, wrap tightly in cling film, and let it rest in the refrigerator for 2 hours.

Peel the onions and cut them into fine strips along with the ham.

Heat some oil in a pan over medium heat and fry the ham until golden brown. Remove with a slotted spoon and drain on kitchen paper, then let cool.