Classic Quiche Lorraine

Name: Classic Quiche Lorraine
Yield: Serves 8
Ingredients: 1/4 cup, ice water; 4 teaspoons, sour cream; 1 1/4 cups (6 1/4 ounces), all-purpose flour; 1 1/2 teaspoons, sugar; 1/2 teaspoon, salt; 8 tablespoons, unsalted butter, cut into ¼-inch pieces and frozen for 15 minutes; 6 slices, bacon, cut crosswise into ¼-inch pieces; 1 , onion, chopped fine; 1 1/4 cups, heavy cream; 1 tablespoon, cornstarch; 5 , large eggs; 1/4 teaspoon, salt; 1/4 teaspoon, pepper; 4 ounces, Gruyère cheese, shredded (1 cup)

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Appears in Cook's Country April/May 2009

Main Courses

Eggs

Breakfast & Brunch

With a few simple tricks, making supersavory, creamy quiche is easy.

SERVES8

TIME2½ hours, plus 1 hour refrigerating and 2 hours cooling

WHY THIS RECIPE WORKS

We prebaked our buttery pie crust filled with pie weights to ensure that it cooked through and kept its shape before adding the custard filling. This step was vital for getting that sturdy, crisp bottom crust that is too often missing from ...

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