Deep Dish Quiche Lorraine
This deep dish quiche lorraine recipe is one of THE best things you can eat for brunch. Flaky crust with a smooth, custardy filling, and pops of smokey bacon and rich, buttery leeks
Ingredients
CRUST:
- 360 g or 3c ap flour
- 5 g or 1tsp salt
- 25 g or 2Tbsp granulated sugar
- 275 g or 1c + 3Tbsp frozen cubed unsalted butter
- 50 g or 3.5Tbsp sour cream mixed into 125g or 1/2c ice cold water
QUICHE CUSTARD:
- 1/2 lb or 1/4kg thick cut bacon, cut into squares, you’ll need 75-100g cooked bacon for the custard
- 1 lb leeks, 450g , chopped and washed well, tough green tops removed, you'll need 150g of cooked leeks
- 150 g or 2c aged gruyere, grated on largest holes of box grater
- 350 g or 1 1/2c heavy cream
- 350 g or 1 1/2c whole milk
- 8 large eggs + 6 egg yolks
- 7 g or 1 1/2tsp salt
- 2 g or 1tsp white pepper, or black pepp
- Cornstarch slurry, 50g or 1/8c milk mixed with 25g or 3Tbsp cornstarch
Instructions
CRUST:
- Pulse flour, salt, and sugar in a food processor to combine.
- Add frozen butter. Pulse until butter is chopped into a gravely texture. Think panko breadcrumb size.
- Drizzle in sour cream water while food processor is spinning until moistened and dough holds itself together when pinched.
- Transfer the very crumbly dough onto work surface and press together into a round flat mass. Wrap with plastic and refrigerate to hydrate and firm up butter for about 30 minutes.
- Flour dough and work surface then pound out refridgerated dough with a rolling pin until it’s about 1″/2.5cm thick. At this point, you can begin to roll out dough into a circle that’s about ⅛”/3mm thick and 16″/40cm in diameter.
- Roll dough onto rolling pin and transfer onto a deep spring form pan. I’m using one that’s 9″ wide by 3″ deep (or about 23x8cm). Gently press and drape dough into the corners of the pan without stretching it.
- Be sure to leave at least 2″ of dough around the edge.
- Refrigerate for at least 20 minutes then cut off the edges of the crust with a pairing knife.
- Place parchment into the crust and add in about 3lbs/1.5kg of dried beans/peas into the parchment. Spread beans out to the edges of the crust, place pan on a sheet tray, and blind bake at 375F/190C for 20 minutes.
- Remove crust from the oven and remove beans and parchment. Dock the bottom of the crust several times by poking it with a fork then return crust to the oven to continue baking for 15-20min.
QUICHE CUSTARD:
- Cook cut bacon over medium-low heat for 5-10 minutes to render the fat and crisp it up.
- Transfer cooked bacon pieces to a paper towel to drain. Keep some of the bacon fat in the pan.
- Add chopped and washed leeks to the pan (with bacon fat) and a pinch of salt. Stir and sweat over medium high for 10 minutes until softened and starting to caramelize.
- In a bowl, make the custard base by combining cream, milk, eggs, salt, pepper, and cornstarch and mixing with a blender/immersion blender until just combined (don’t overmix to avoid beating air into eggs).
- Stir bacon, leeks, and shredded gruyere into bowl with the custard mix.
- Gently pour custard into the par-baked crust, stopping about ½” or more from top of crust so custard doesn’t overflow in the oven.
- Return to a 325F/160C oven to bake for 75-90 minutes.
- The internal temp of custard should read 170F/75C+ when done.
- Allow to cool slightly before cutting and serving. I let it cool for about 2 hours.
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