Instructions

1. 1
   Preheat oven to 375°F (190°C).
2. 2
   Bake pork belly lardons on baking sheet for 20–25 minutes. The fat should be rendered, but the pork should not be crisp. Drain on paper towels.
3. 3
   Lower oven heat to 325°F (163°C).
4. 4
   Add onion confit, pork, salt, pepper, and thyme to the frying pan over medium heat. Allow to warm up for 4 minutes. Drain on paper towels.
5. 5
   Arrange ¼ cup cheese and half the pork mixture in the bottom of the quiche shell.
6. 6
   Pour half the quiche batter into the shell, and check for leaks. If the shell is leaking a tiny bit or not at all, you can continue; if it's leaking a lot, it's best to bake the mixture in a casserole dish and serve the crust on the side.
7. 7
   Sprinkle the rest of cheese evenly over the filling, then top with the remaining pork mixture.
8. 8
   Add enough quiche batter to fill the rest of the crust without spilling. You may not need all of it.
9. 9
   Bake the quiche for about 90 minutes, checking every so often. The quiche is done when it's browned on top and it jiggles slightly like a properly set custard when you shake the pan. If it still looks quite liquid, it probably needs more time. If it's hard, puffed up a lot, and doesn't really jiggle, it might be overbaked. Adjust the time and temperature accordingly for your oven.
10. 10
    Cool completely at room temperature, then chill in the fridge at least overnight and up to 3 days.
11. 11
    Cut the excess crust off the top of the quiche ring, then run a paring knife carefully between the ring and the crust to separate them. Remove the ring, then slice the quiche. Serve at room temperature or warm up for 15 minutes at 350–375°F.