The Worlds Best Quiche (I'm Not Messing Around)

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For the Pastry Shell:
2 cups (250 g) all-purpose flour, sifted
1 tsp sea salt
2 sticks (16 Tbsp) (227 g) cold butter, unsalted, cut into 1/4 inch pieces
1/4 cup (60 ml) ice water
Lightly oiled spring form pan

For the Batter:
2 cups (473 ml) milk
2 cups (473 ml) heavy cream
6 large eggs
1 Tbsp sea salt
1/4 tsp white pepper, freshly ground
6 gratings fresh nutmeg

For the Filling:
1 lb slab bacon cut into 3/8 inch lardons
2 cups slow-cooked onions
3/4 tsp sea salt
1/4 tsp black pepper, freshly ground
2 tsp fresh thyme, minced
1 1/2 cup Comte cheese (Gruyere is a suitable substitute)

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