Quiche Lorraine

01Method

1. 1

   Roll out the pie dough to fit a 9-inch deep-dish pie plate. Press the dough into the dish and refrigerate for a minimum of 20 minutes before baking.

2. 2

   Heat the oven to 425°F (220°C).

3. 3

   Cover the chilled crust with foil and weigh it down with dried beans, rice, or pie weights. Bake for 7 minutes, then remove the foil and weights and continue baking until the crust is golden, about 5 more minutes.

4. 4

   While the crust bakes, cook the bacon in a skillet over medium heat until browned and done through, 8–10 minutes. Transfer to a plate to drain. Pour off most of the rendered fat, leaving just a thin coating. Add the leeks, onion, salt, pepper, and cayenne; sauté until softened and lightly golden, 5–7 minutes. Set aside.

5. 5

   Take the crust out of the oven and lower the temperature to 325°F (165°C).

6. 6

   In a large bowl, whisk together the eggs, egg yolks, cream, and milk until combined. Stir in the thyme.

7. 7

   Scatter two-thirds of the leek mixture across the base of the baked shell. Distribute one-third of the bacon on top, followed by two-thirds of the Gruyère. Gently ladle in the egg custard, then finish with the remaining leeks, bacon, and Gruyère.

8. 8

   Bake until the top is lightly browned, the filling is set, and the center no longer wobbles, 40–45 minutes. Let the quiche rest briefly before slicing and serving.