To make the Chamomile Salt:
1. In a food processor or spice grinder, grind 1⁄4 cup dried chamomile until it resembles small flakes, about 10 seconds. Be sure not to grind it into a powder.
2. In a small bowl, stir together chamomile and 1⁄2 cup fine sea salt. For optimal flavor, wait about 1 week before using, though you can use immediately if needed.
3. Store in an airtight container at room temperature for up to 6 months.
To make the crust:
1. In a large mixing bowl, whisk together flour and Chamomile Salt.
2. Add the butter and, using your hands, press it into the flour mixture until the dough resembles flakes.
3. Add 1⁄4 cup filtered water and mix again with your hands until just combined. Form the dough into a small disk and wrap it in plastic wrap.
4. Store in the refrigerator until ready to use, up to a week. If it’s a hot day, let the dough rest in the refrigerator for about an hour.
To make the filling:
1. In a large mixing bowl, whisk 4 of the 5 eggs together until the yolks blend with the whites.
2. Add the half-and-half, whole milk, sour cream, Chamomile Salt, bacon, Gouda, 3 tbsp. of the Parmigiano Reggiano, 3 tbsp. of the blooming herbs, and the calendula petals. Whisk together until just combined. Store in the refrigerator until ready to use.
To make the quiche:
1. Preheat oven to 350°F.
2. Butter a 9-inch ceramic tart dish. Set aside.
3. Lightly flour a large, clean work surface. Remove the dough from the refrigerator, and, using a rolling pin, roll it out into a circle about 10 inches in diameter. Transfer the dough to the tart dish and press it in gently.
4. Using a fork, prick holes in the dough to allow steam to escape while baking; about 10 pricks will do.
5. Pour the quiche filling into the tart dish. Sprinkle with the remaining 1 tbsp. of Parmigiano.
6. In a small bowl, whisk together the remaining egg and heavy cream until well combined. Using a pastry brush, brush the egg wash on the exposed crust.
7. Bake the quiche until the filling has just set, about 40 minutes.
8. Let cool 15 minutes before serving. Sprinkle with the remaining chopped herbs.
9. Store leftovers in an airtight container in the refrigerator for up to 2 days.