Deep Dish Quiche Lorraine
RECIPE
CRUST
▪360g or 3c ap flour
▪5g or 1tsp salt
▪25g or 2Tbsp granulated sugar
▪275g or 1c + 3Tbsp frozen cubed unsalted butter
▪50g or 3.5Tbsp sour cream mixed into 125g or 1/2c ice cold water
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
▪1/2lb or 1/4kg thick cut bacon, cut into squares (you’ll need 75-100g cooked bacon for the custard)
▪1lb/450g leeks, chopped and washed well (tough green tops removed) - you’ll need 150g of cooked leeks
▪150g or 2c aged gruyere, grated on largest holes of box grater
▪350g or 1 1/2c heavy cream
▪350g or 1 1/2c whole milk
▪8 large eggs + 6 egg yolks
▪7g or 1 1/2tsp salt
▪2g or 1tsp white pepper (or black pepp)
▪Cornstarch slurry (50g or 1/8c milk mixed with 25g or 3Tbsp cornstarch)
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.
