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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By Andrew Janjigian

Appears in Cook's Illustrated July/August 2010

Since the whole point of eating quiche is to indulge in the rich, creamy custard, we decided to make it more than just the backdrop to an overload of fillings.

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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