Quiche with bacon

Ingredients:

Cake

• 1 and 3/4 cups premium flour + more as needed
• 2 tablespoons of sugar
• 0.5 tsp fine salt
• 165g unsalted butter, diced, very chilled
• 4 tsp apple cider or white wine vinegar
• 1/3 cup ice water + more as needed

Filling

• 0.5 cup chopped green onions
• 1 cup grated pepper jack cheese
• 0.5 cup chopped fried bacon
• 1/2 cup chopped canned green chili peppers

Cream

• 1 and 1/4 cups 10% cream
• 3 large eggs
• 2 tbsp chopped fresh cilantro
• 0.5 tsp chili powder

Preparation:

1. Cake:
   
   Place the flour, sugar, and salt in a food processor fitted with a metal blade and pulse until evenly distributed. Add about a third of the chilled butter cubes and pulse until the butter is absorbed. Add the remaining butter and pulse in pea-sized chunks, 5-6 times. Add the vinegar. Then, pulse the ice water through the tube several times quickly. Press a small amount of dough between your fingers; it should just hold its shape and not be wet. If it's crumbly, add more ice water, 1 tablespoon at a time. Do not overprocess the dough, or the crust will be tough.
2. Wrap the dough loosely in a large piece of plastic wrap, then flatten it into a disk. Refrigerate for 1 hour.
3. Lightly flour your work surface. Roll the dough out on a floured surface into a circle 11-12 inches in diameter and approximately 0.3 cm thick. Place the dough in a 9-inch pie pan, allowing for an even overhang on all sides. Fold the edges in and crimp. Refrigerate for at least 30 minutes.
4. Preheat oven to 190°C.
5. Place a piece of foil over the chilled dough, press it down, then fill with pie weights, dried beans, or rice. Bake until the dough is set, about 20 minutes. Remove the foil and weights and bake until the crust is golden brown, another 5-10 minutes. Let cool slightly before adding the filling.
6. Filling:
   
   Sprinkle the crust evenly with green onions. In a medium bowl, combine the pepperjack cheese, bacon, and chopped green chili and spread in an even layer on top of the green onions.
7. Cream:
   
   In a bowl, combine the cream, eggs, 0.5 teaspoon salt, and 1/4 teaspoon black pepper. Add the cilantro and chili powder.
8. Pour the cream over the filling. Reduce the oven temperature to 175°C and bake until the filling is set, 35-50 minutes. Let cool for at least 30 minutes and serve the quiche warm or at room temperature.