First, prepare the refrigerated salt-free butter by slicing it.

Put the flour in a large bowl and mix it with salt and water.

Add the sliced butter to the flour and mix well with a scraper or the like, cutting into small pieces.

Cut the butter into small pieces, and if it is well mixed with the flour, place it in a disposable plastic bag.

Press the dough into a lump so that the butter does not melt, and then put it in the refrigerator and harden it for about 20 minutes.

Place the dough from the refrigerator on top of the plastic, and cover the plastic and push it because it cracks well.

Gently push so that the thickness is equal to the size of the tart pan.

Place flat dough in a tart pan by lifting it using a bottomed vinyl.

Press down to the inside of the tart pan so that the dough sticks well and arrange it according to the shape of the pan.

When baking in the oven, dab it with a fork or the like so that the dough doesn't swell.

We will put paper foil on the dough and press it with a press stone to bake it in the oven for the first time, but if you don't have a cloud stone, you can put it on top of brown rice and other grains.

The prepared dough is baked in an oven preheated to 150 degrees for about 15 minutes, then taken out, removed the press stone and paper foil, and baked for 5 minutes for a second time, and the tart shell is ready.

Next, I'll prepare filling. Chop the onions and bacon into small pieces, fry the onions in an oiled pan first, then add the bacon and stir-fry until lightly golden.

In a bowl, beat the eggs and prepare them with whipped cream (or milk), salt, and pepper. (One egg is enough for two people.)

Grate and place the emmental cheese on a well-cooked tart shell.

On top of that, put the pre-fried onions and bacon on top, and repeat the process of stacking them by sprinkling cheese again.

Then, add the prepared egg mixture.

Finally, sprinkle cheese and parsley powder (optional) and bake it in an oven preheated to 170 degrees for about 10 minutes.

After baking it in the oven, it's convenient to separate the frame stand of the tart with a kitchen towel.

The butter-flavored tart shell and soft peeling have been combined to complete a very, very delicious quiche.