I'll be honest, I've never had quiche until I entered this country. It's safe to say that I've been introduced to a million calories of deliciousness. But hey--every once in a while is not so bad right? This recipe could really go in two opposite directions: a nice family dinner or a fulfilling hangover breakfast. You choose.

• 350 ml créme fraïche/heavy cream (or 250 ml heavy cream and 150ml of milk if you don't want it quite as fattening)
• 200g pack of lardon/uncooked chopped bacon
• 2-3 whole eggs (2 for a creamier quiche, and 3 for a more solid quiche..I used 2!)
• 1 full onion
• 75g of emmental/râpé
• 24 cm/9.4inch diameter pie pan

1. Lightly butter (or spray) the pan to avoid the dough from sticking.
2. Line the dough in the pan, pressing all corners and edges so there is no open space. If you have dough hanging over the edges just roll it like upward like you would a croissant. 
3. Chop onions and cook them over medium heat until they are soft.
   
4. Add the lardon to the onion mix and let it lightly cook. Make sure to not burn the two because they will be cooking in the oven as well.
5. Set aside the onion and lardon mix. Make sure to drain them well and then pat them dry for excess grease. 
   
6. Mix eggs, cheese (set aside just less than a hand-full for later), and heavy cream in a separate bowl until eggs are entirely beaten.
7. Line the onion and lardon mix to the bottom of the pastry dough. 
   
8. Pour the mixed ingredients on top until the lardon and onion are almost entirely covered.
9. Bake at 180°C/350°F for 25 minutes, then sprinkle the excess hand-full of cheese on the top.
   
10. Let the quiche bake another 15 minutes or until golden brown.