Traditional French savoury dish
Put the flour, cold butter (chopped in small cubes) and salt (if using unsalted butter) in the food processor. Pulse till all well mixed together, it should almost feel like a very fine crumb.
Measure the cold water and add the yolk, whisk with a fork till combined. Add to the food processor and pulse till it start to form a dough, being careful to not overwork it (don't wait till it makes a ball). Put it on a floured bench, and gently finish combining it using the hell of your hands.
If not overworked, you can roll it down straight away, to about 3mm thin. Put into your lightly floured quiche pan, press gently and cut to shape. Place in fridge for 30 minutes.
When ready to fill and bake, score the dough a few times with a fork on the bottom of the pan
Whisk eggs and yolks together in a bowl, add milk and cream, then salt and pepper to taste.
In a saucepan on medium heat sweat the finely sliced ham/bacon for 2 minutes, then add sliced onion and minced garlic, sweat without color for another 3-4 minutes.
Pour the egg mixture into quiche pan, spread around the garnish. Place on a tray and cook in the oven for around 30/45 minutes till all golden and puffed up.
Let cool down for 5 minutes, then serve.
So many variations possible... Use smoke salmon (hot or cold smoked), prosciutto, salami, tofu, broccoli, pumpkin, spinach, asparagus, cavolo nero, mushroom, cheese,....Remember that all vegetables added to the garnish must be precooked first (roasted, boiled, sautéed,...)