Deep-Dish Quiche Lorraine

Name: Deep-Dish Quiche Lorraine
Total time: 440 min
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

www.americastestkitchen.com

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.

Keywords

Main Courses
Eggs
Cheese
Pork
Vegetables
Breakfast & Brunch
Savory Pies & Tarts
Easter
ATK Staff Pick

View full recipe on www.americastestkitchen.com

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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