Deep-Dish Quiche Lorraine

Name: Deep-Dish Quiche Lorraine
Yield: Serves 8 to 10 (Makes one 9-inch quiche)
Ingredients: 1 3/4 cups (8 3/4 ounces), 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, 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; 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1/8 teaspoon, grated nutmeg; 1/8 teaspoon, cayenne; 6 ounces, Gruyère cheese, shredded (about 1 1/2 cups); 1 , large egg yolk

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Appears in Cook's Illustrated July/August 2010

SERVES8 to 10 (Makes one 9-inch quiche)

TIME3½ hours, plus 1½ hour chilling, 20 minutes freezing, and 2 hours cooling

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WHY THIS RECIPE WORKS

The success of our streamlined deep-dish quiche Lorraine recipe depended on the right ratio of eggs to liquid, plus gentle, even heat. To add the quiche’s fillings without affecting our perfect custard, we whisked a little cornstarch into t...

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