Deep-Dish Quiche Lorraine
Recipe: https://recipestripper.com/recipes/303946a5-7258-43b7-8dab-49c99b333ad2
Original source: https://www.americastestkitchen.com/recipes/6063-deep-dish-quiche-lorraine

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.
Yield: Serves 8 to 10 (Makes one 9-inch quiche)
Total time: PT7H20M

Ingredients
- 1 3/4 cups (8¾ ounces/248 grams) 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 (227 grams) 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 (170 grams) Gruyère cheese, shredded (about 1 1/2 cups)
- 1 large egg yolk

Instructions
1. [FOR THE 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 ten 1-second pulses.
2. [FOR THE DOUGH:] Mix sour cream and ¼ cup ice water in small bowl until combined. Add half sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
3. [FOR THE DOUGH:] Turn dough out onto work surface and flatten into 6-inch disk; cover disk in plastic wrap and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature 15 minutes before rolling.)
4. [FOR THE DOUGH:] Cut two 16-inch lengths of foil. Arrange foil pieces in round 9 by 2-inch cake pan so they are perpendicular, pushing them into corners and up sides of pan; press overhang against outside of pan. Spray foil lightly with nonstick cooking spray.
5. [FOR THE DOUGH:] Roll out disk of dough on generously floured work surface to 15-inch circle (about ¼ inch thick). Roll dough loosely around rolling pin and unroll into cake pan. Working around circumference, ease dough into pan by gently lifting edge of dough with 1 hand while pressing into pan bottom with other. Trim any dough that extends more than 1 inch over edge of pan. Patch any cracks or holes with dough scraps as needed. Refrigerate any remaining dough scraps. Refrigerate dough-lined pan until firm, about 30 minutes, and then freeze for 20 minutes.
6. [FOR THE DOUGH:] Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line dough with parchment or foil and fill completely with pie weights or dried beans, 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 parchment and pie weights. If any new holes or cracks have formed in dough, patch with reserved 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.
7. [FOR THE CUSTARD:] 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 to medium heat, add onions, and cook, stirring frequently, until softened and lightly browned, about 12 minutes. Set onions aside to cool slightly.
8. [FOR THE CUSTARD:] Place cornstarch in large bowl; add 3 tablespoons milk and whisk to dissolve cornstarch. Whisk in remaining milk, eggs, yolk, cream, salt, pepper, nutmeg, and cayenne until mixture is smooth.
9. [FOR THE CUSTARD:] Scatter onions, bacon, and Gruyère evenly over crust. Gently pour custard mixture over filling. Using fork, push filling ingredients down into custard and drag gently through custard to dislodge air bubbles. Gently tap pan on countertop to dislodge any remaining air bubbles.
10. [FOR THE CUSTARD:] Bake until top of quiche is lightly browned, toothpick inserted into center comes out clean, and center registers 170 degrees on instant-read thermometer, 1¼ to 1½ hours. Transfer to wire rack and let stand until cool to touch, about 2 hours.
11. [FOR THE CUSTARD:] When ready to serve, use sharp paring knife to remove any crust that extends beyond edge of pan. Lift foil overhang from sides of pan and remove quiche from pan; gently slide thin-bladed spatula between quiche and foil to loosen, then slide quiche onto serving plate. Cut into wedges and serve.