Bacon-Cheddar Deep-Dish Quiche

Method

1. In a large bowl, whisk the flour and salt. Add the cold butter cubes and toss to coat. Flatten each cube between your thumb and index finger, tossing the flour as you go.
2. Drizzle 10 tablespoons of ice water over the mixture and toss like a salad. Mix with your hands until the dough clumps. If it seems dry, add more water, 1 tablespoon at a time.
3. Turn the clumps onto a countertop and press them together into a dough. Shape into a 7-inch disc, wrap in plastic, and refrigerate for at least 10 minutes or up to 3 days.
4. If the dough has been chilled longer than 30 minutes, let it soften slightly. On a floured surface, roll it into a 14-15 inch circle about 1/8-inch thick. Lift the dough often to prevent sticking.
5. Drape the dough over a rolling pin and transfer it to a springform pan. Press it into the bottom and up the sides without stretching. Roll the pin over the top to trim the excess. Decorate the edge with a fork if desired.
6. Cover the crust with plastic and freeze for 30 minutes.
7. Preheat the oven to 375°F with a rack in the middle. Line the crust with foil and fill with pie weights (about 6 cups). Place on a baking sheet and bake for 30 minutes. Continue baking, checking every 10-15 minutes, until the visible crust is golden brown (total 1 to 1 1/4 hours). Leave the weights in. Let rest 5 minutes, then remove foil and weights.
8. While the crust bakes, cook the bacon in a skillet over medium heat for 5-6 minutes until lightly browned. Drain on paper towels.
9. In a large bowl, whisk the eggs until homogeneous. Whisk in the cream, salt, pepper, and parsley.
10. Spread 1 cup of the grated cheese over the bottom of the crust. Sprinkle the bacon and scallions on top. Pour the filling over, leaving about 1/8-inch headspace. Sprinkle the remaining 1 cup cheese on top. If needed, fill the quiche halfway, transfer to the oven, then finish filling and top with cheese.
11. Reduce oven temperature to 350°F. Bake the quiche on the baking sheet for 45 minutes. If the cheese browns, cover loosely with foil. Continue baking for 25-30 more minutes (total 70-75 minutes), until the edges are set and the center is slightly wobbly. A knife inserted in the center should come out clean.
12. Let the quiche cool on a wire rack for at least 2 hours before slicing. Refrigerate leftovers for up to 5 days, or wrap and freeze for up to 3 months.