Crust: – 2 1/2cupsall-purpose flour – 1teaspoonkosher salt – 1/2poundunsalted buttervery cold and cut in 1/8-inch piece – 6tablespoonsice water Filling: – 12slicesbaconcooked and chopped – 2tablespoonsextra-virgin olive oil – 2large red onionsthinly sliced – 4clovesgarlicminced – 1medium cabbagecored and shredded – 1cupgreen onionschopped – Salt and Pepper to taste – 1teaspoonsmoked paprika – 3egg yolk – 3whole egg – 1cupmilk – 1/2cupheavy creamor half and half – 1cupcheddar cheesegrated
Combine flour, butter, and salt. Decrease to coarse flour quickly. Pulsing cold water for 30 seconds softens dough. Pushing dough doesn't stick? Iced water.
Plastic wrap a thick food processor dough disk and chill overnight or 2 hours.
Cool quiche before rolling.Counter-dough and flour lightly.Take your time rolling with a pin. Prevents baking dough shrinkage.
Roll the dough into a thin 13-14-inch round and lightly place it in a 9 1/2-inch springform pan with a removable bottom, with dough on the sides midway or higher.
Refrigerate 1 hour before baking.Preheat oven to 350°F.Oil a large, heavy-bottom skillet on medium. When oil is heated, add onions. Stir occasionally for 5-6 minutes until tender.
Salt and pepper garlic, sauté 5 minutes until onion caramelizes. Stir cabbage frequently for 7 minutes to wilt.
Add salt, pepper, and smoked paprika and simmer 5–10 minutes to soften cabbage. Stop cooking. In a medium bowl, beat eggs and yolks.
Place the springform pan on a baking sheet for easy handling. Brush beaten eggs on the crust bottom with a pastry brush and bake for 5 minutes. Crust stays crispy with custard.
Mix the remaining eggs, salt, pepper, milk, and cream. Apply a uniform layer of cabbage, ⅔ chopped bacon, and onion to the crust. Cheese and green onions should be uniformly distributed.
Slowly pour egg custard over filling.Sheet-bake quiche. Bake 30–35 minutes until firm and golden.Slice and serve 10-15 minutes after baking.Serve with lemon wedges and green onions.