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

Main Courses
Vegetables
Pork
Cheese
Eggs
Savory Pies & Tarts
Breakfast & Brunch
Easter

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.

SERVES 8 to 10 (Makes one 9-inch quiche)

TIME 3½ hours, plus 1½ hour chilling, 20 minutes freezing, and 2 hours cooling

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