Deep-Dish Quiche Lorraine | America's Test Kitchen

Name: Deep-Dish Quiche Lorraine | America's Test Kitchen
Ingredients: 1 3/4 cups (8¾ ounces/248 grams) unbleached all-purpose flour , plus more for work surface; 1/2 teaspoon table salt; 12 tablespoons unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch cubes and frozen 10 minutes; 3 tablespoons sour cream; 1/4-1/3 cup ice water; 1 large egg white , lightly beaten; 8 ounces (227 grams) bacon , preferably thick-cut, cut crosswise into 1/4-inch pieces; 2 medium onions , chopped fine (about 2 cups); 1 1/2 tablespoons cornstarch; 1 1/2 cups whole milk; 8 large eggs; 1 1/2 cups heavy cream; 1/4 teaspoon ground black pepper; 1/8 teaspoon grated nutmeg; 1/8 teaspoon cayenne; 6 ounces (170 grams) Gruyère cheese , shredded (about 1 1/2 cups); 1 large egg yolk

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Since the whole point of eating quiche is to indulge in the rich, creamy custard, we decided to make it more than just the backdrop to an overload of fillings.

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Ingredients

1 3/4 cups (8¾ ounces/248 grams) unbleached all-purpose flour , plus more for work surface
1/2 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch cubes and frozen 10 minutes
3 tablespoons sour cream
1/4-1/3 cup ice water
1 large egg white , lightly beaten
8 ounces (227 grams) bacon , preferably thick-cut, cut crosswise into 1/4-inch pieces
2 medium onions , chopped fine (about 2 cups)
1 1/2 tablespoons cornstarch
1 1/2 cups whole milk
8 large eggs
1 1/2 cups heavy cream
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cayenne
6 ounces (170 grams) Gruyère cheese , shredded (about 1 1/2 cups)
1 large egg yolk