Lorraine Quiche

Prepare the pie dough according to the recipe directions through fluting the edges (or whatever edge design you prefer), and refrigerate for 45 minutes (no baking). Cover the crust with plastic wrap if refrigerating longer than 45 minutes (can be refrigerated for up to 5 days). It is helpful to complete this step the day before, then just pull the pie shell out of the fridge the next day. At the very least, I suggest making the pie dough the night before.

When ready to make the quiche, preheat the oven to 375 degrees F. Line the chilled quiche crust with parchment paper, then evenly fill with baking beads, dry beans, or rice - anything oven-proof that will weigh down the pastry (prevents it from shrinking while baking).

Bake at 375 F for 18 minutes.

** If using a quiche pan with a removable bottom, be sure to only handle the pan on the sides and don’t touch the bottom (or the bottom will slide up and you’ll ruin your quiche).

Remove the quiche crust from the oven and carefully lift the parchment paper with the weights out of the pie. Prick holes around the bottom crust with a fork.

Return the quiche crust to the oven and bake for an additional 10 minutes. Remove from the oven (crust can still be warm when you add the filling). You can complete blind baking (pre-baking) the crust up to 3 days ahead of time, then let it cool, cover, and refrigerate until ready to use.

Preheat oven to 375 degrees F.

While the crust is blind-baking, cook the bacon over medium heat in a large skillet, stirring occasionally. Once the bacon is crisp, remove it to paper towels with a slotted spoon. Add the chopped onions to the bacon grease and cook until softened; add the garlic and sauté 30 seconds. Remove the onions from the bacon using a slotted spoon.

In a large bowl, whisk the eggs and egg yolk together (don’t overbeat). Whisk in the heavy cream and seasonings, then stir in the bacon, onions, and cheeses. Pour the custard into the partially baked crust.

If using a quiche pan, place it on a rimmed baking sheet to catch any leaks while baking. Bake the quiche uncovered at 375 degrees for 35 to 45 minutes, or until set but the center jiggles very slightly.

Let the quiche cool for 10 minutes before serving or before removing the quiche pan. Your quiche center should be soft and custardy, which means it's mega-creamy. If you cut into your crust and it's liquidy, then simply pop it back in the oven for another 5-10 minutes.

To remove the quiche pan, center the pan on an inverted bowl/container with a flat bottom that is stable enough to hold the entire quiche. Pull the sides of the pan down to reveal your beautiful quiche! Carefully slide the quiche onto a serving platter or pedestal.