Quiche Lorraine

Name: Quiche Lorraine
Yield: Serves 8
Cuisine: French
Ingredients: 1 1/4 cups, unbleached all-purpose flour, plus more for rolling out the dough; 1/2 teaspoon, table salt; 1 tablespoon, granulated sugar; 4 tablespoons, cold unsalted butter, cut into 1/4-inch pieces; 3 tablespoons, vegetable shortening; 4 - 5 tablespoons, ice water; 8 ounces, bacon (about 8 slices) cut into 1/2-inch pieces; 2 , large eggs; 2 , large egg yolks; 3/4 cup, whole milk; 3/4 cup, heavy cream; 1/2 teaspoon, table salt; 1/2 teaspoon, ground white pepper; pinch, fresh grated nutmeg; 4 ounces, Gruyère cheese, grated (1 cup)

126 comments

Appears in Cook's Illustrated September/October 1997, America's Test Kitchen TV

By using the proper combination of heavy cream, milk, whole eggs, and egg yolks, you can produce a custard that makes quiche worth eating once again.

SERVES8

TIME2 hours, plus 30 minutes chilling and 20 minutes freezing

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WHY THIS RECIPE WORKS

A really good quiche should have a smooth, creamy custard in a tender pastry crust. The custard should be rich, but not overwhelmingly so, and moist, not dried out. We aimed to find a way to make this perfect pie.We experimented with multip...

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