Deep Dish Quiche Lorraine Recipe source: American Test Kitchen
Ingredients: Serve 8 to 10
PASTRY DOUGH
1 ¼ cups ( 8 ¾ ounces ) all purpose flour, plus extra for counter
½ teaspoon salt
12 tablespoons unsalted butter, cut into ½ inch pieces and chilled
3 tablespoon sour cream
¼ - 1/3 cup ice water
1 large egg white, lightly beaten
CUSTARD FILLING
8 slices thick cut bacon, cut into ¼ inch pieces
2 onions, chopped fine
1 ½ tablespoons cornstarch
1 ½ cups whole milk
8 large eggs plus 1 large yolk
1 ½ cups heavy cream
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
6 ounces Gruyere cheese, shredded ( 1 ½ cups )
Procedures:
FOR THE PASTRY DOUGH: process flour and salt together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about 10 pulses.
Combine sour cream and ¼ cup ice water in bowl. Add half of sour cream mixture to flour mixture; pulse 3 times. Repeat with remaining sour cream mixture. Pinch dough with finger; if dough is floury and dry and does not hold together, add 1 to 2 tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.
Transfer dough to counter and flatten into 6 inch disk; wrap disk in plastic wrap and refrigerate until firm, 1 to 2 hours. ( dough can be refrigerated for up to 1 day; let stand at room temperature for 15 minutes before rolling.)
Cut two 16 inches lengths of aluminum foil. Arrange foil pieces, perpendicular to each other, in round 9 by 2 inch cake pan, pushing them into corners and up sides of pan; press overhang against outside of pan. Spray foil lightly with vegetable oil spray.
Roll out dough on generously floured counter to 15 inch circle about ¼ inch thick. Roll dough loosely around rolling pin and unroll into prepared cake pan. Working around circumference, ease dough into pan by gently lifting edge od dough with one hand while pressing into pan bottom with other. Thin any dough that extends more than 1 inch over edge of pan. Patch any cracks or holes with dough scraps. Refrigerate any remaining dough scraps. Refrigerate dough-lined pan until dough is firm, about 30 minutes, then freeze for 20 minutes more.
Adjust oven rack to lower middle position and heat oven to 375 degrees. Line dough with foil or parchment paper and fill completely with pie weights, gently pressing weights into corners of shell. Bake on rimmed baking sheet until exposed edges of dough are beginning to brown but bottom is still light in color, 30 to 40 minutes. Carefully remove foil and pie weights. If any cracks have formed in dough, patch with reserve scraps. Return shell to oven and bake until bottom is golden brown, 15 to 20 minutes longer. Remove shell from oven and brush interior with egg white. Set aside while preparing filling. Reduce oven temperature to 350 degrees.
FOR THE CUSTARD FILLING: cook bacon in 12 inch skillet over medium heat until crisp, 8 to 12 minutes. Transfer to paper towel lined plate and discard all but 2 tablespoons bacon fat from skillet. Return skillet to medium heat, and onions, and cook, stirring frequently, until softened and lightly browned, about 12 minutes. Set aside to cool slightly.
Whisk cornstarch and 3 tablespoons milk together in large bowl to dissolve cornstarch, whisk in remaining milk, eggs and yolk, cream, salt, pepper, nutmeg, and cayenne until smooth.
Scattr onions, bacon, and cheese evenly over crust. Gently pour custrd mixture over filling. Using fork, push filling ingredients down into custard and drag gently through custard to dislodge air bubbles. Gently tap pan on counter to dislodge any remaining air bubbles.
Bake until top of quiche is lightly browned, toothpick inserted into center comes out clean, and center registers 170 degrees, 1 ¼ to 1 ½ hours. Transfer to wire rack and let stand until cool to touch, about 2 hours.
To serve, use paring knife to remove any crust that extends beyond edge of pan. Lift foil overhang and remove quiche from pan; gently slide thin bladed spatula between quiche and foil to loosen, and then slide quiche onto serving plate. Cut into wedges and serve. (quiche can be wrapped tightly in plastic wrap and refrigerated for up to 3 days.)end.
Ingredients: Serve 8 to 10
PASTRY DOUGH
1 ¼ cups ( 8 ¾ ounces ) all purpose flour, plus extra for counter
½ teaspoon salt
12 tablespoons unsalted butter, cut into ½ inch pieces and chilled
3 tablespoon sour cream
¼ - 1/3 cup ice water
1 large egg white, lightly beaten
CUSTARD FILLING
8 slices thick cut bacon, cut into ¼ inch pieces
2 onions, chopped fine
1 ½ tablespoons cornstarch
1 ½ cups whole milk
8 large eggs plus 1 large yolk
1 ½ cups heavy cream
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
6 ounces Gruyere cheese, shredded ( 1 ½ cups )
Procedures:
FOR THE PASTRY DOUGH: process flour and salt together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about 10 pulses.
Combine sour cream and ¼ cup ice water in bowl. Add half of sour cream mixture to flour mixture; pulse 3 times. Repeat with remaining sour cream mixture. Pinch dough with finger; if dough is floury and dry and does not hold together, add 1 to 2 tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.
Transfer dough to counter and flatten into 6 inch disk; wrap disk in plastic wrap and refrigerate until firm, 1 to 2 hours. ( dough can be refrigerated for up to 1 day; let stand at room temperature for 15 minutes before rolling.)
Cut two 16 inches lengths of aluminum foil. Arrange foil pieces, perpendicular to each other, in round 9 by 2 inch cake pan, pushing them into corners and up sides of pan; press overhang against outside of pan. Spray foil lightly with vegetable oil spray.
Roll out dough on generously floured counter to 15 inch circle about ¼ inch thick. Roll dough loosely around rolling pin and unroll into prepared cake pan. Working around circumference, ease dough into pan by gently lifting edge od dough with one hand while pressing into pan bottom with other. Thin any dough that extends more than 1 inch over edge of pan. Patch any cracks or holes with dough scraps. Refrigerate any remaining dough scraps. Refrigerate dough-lined pan until dough is firm, about 30 minutes, then freeze for 20 minutes more.
Adjust oven rack to lower middle position and heat oven to 375 degrees. Line dough with foil or parchment paper and fill completely with pie weights, gently pressing weights into corners of shell. Bake on rimmed baking sheet until exposed edges of dough are beginning to brown but bottom is still light in color, 30 to 40 minutes. Carefully remove foil and pie weights. If any cracks have formed in dough, patch with reserve scraps. Return shell to oven and bake until bottom is golden brown, 15 to 20 minutes longer. Remove shell from oven and brush interior with egg white. Set aside while preparing filling. Reduce oven temperature to 350 degrees.
FOR THE CUSTARD FILLING: cook bacon in 12 inch skillet over medium heat until crisp, 8 to 12 minutes. Transfer to paper towel lined plate and discard all but 2 tablespoons bacon fat from skillet. Return skillet to medium heat, and onions, and cook, stirring frequently, until softened and lightly browned, about 12 minutes. Set aside to cool slightly.
Whisk cornstarch and 3 tablespoons milk together in large bowl to dissolve cornstarch, whisk in remaining milk, eggs and yolk, cream, salt, pepper, nutmeg, and cayenne until smooth.
Scattr onions, bacon, and cheese evenly over crust. Gently pour custrd mixture over filling. Using fork, push filling ingredients down into custard and drag gently through custard to dislodge air bubbles. Gently tap pan on counter to dislodge any remaining air bubbles.
Bake until top of quiche is lightly browned, toothpick inserted into center comes out clean, and center registers 170 degrees, 1 ¼ to 1 ½ hours. Transfer to wire rack and let stand until cool to touch, about 2 hours.
To serve, use paring knife to remove any crust that extends beyond edge of pan. Lift foil overhang and remove quiche from pan; gently slide thin bladed spatula between quiche and foil to loosen, and then slide quiche onto serving plate. Cut into wedges and serve. (quiche can be wrapped tightly in plastic wrap and refrigerated for up to 3 days.)end.
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