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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
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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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