Onion quiche

Dough

1. 1 Place the sifted flour on the work surface and make a mound with a well in the middle. Add the salt, the ice water, the softened butter cut into pieces, and the egg yolk.
2. 2 With your fingertips, mix the salt with the water so it dissolves well. Keep working in the egg yolk and butter and, little by little, the flour. Once everything is well mixed, take a little dough at a time and press it against the board with the heel of your hand.
3. 3 When you have done this with all the dough, repeat once more. The goal is to make it smooth and thin.
4. 4 Refrigerate for at least one hour. This rest relaxes the dough and removes its elasticity. Ideally, let it rest for 2 hours.

Filling

1. 5 For the filling: in a pot, add the butter, oil, chopped onion, chopped leek, and bacon (which should first be cut and quickly blanched in boiling water). Sauté well, then add the bouillon cube and the white wine.
2. 6 Adjust the salt and pepper. Cook for about 30 minutes in a covered pot.

For the flan

1. 7 For the flan: beat the eggs like an omelet and add the milk and cream, mixing well.

1. 8 Final assembly: roll out the dough into a circle on the work surface, 3 to 5 millimeters thick. Place it in the buttered pan, pressing it into the sides and trimming the excess with the rolling pin.
2. 9 Prick with a fork. Bake for about 10 minutes. Spread the onion filling and then pour the flan on top.
3. 10 Return it to the oven, which should be at medium temperature, for about 40 minutes. Test the filling with a toothpick before removing it from the oven.