Bouchon Quiche Lorraine

Keller’s tall, custardy bacon quiche baked in a deep pastry shell for an impossibly silky interior.

Ingredients

• For the pate brisee: 1 3/4 cups all-purpose flour, 1/2 tsp salt, 12 Tbsp cold unsalted butter (cubed), 1/4 cup ice water
• 8 oz slab bacon, cut into lardons
• 6 large eggs plus 4 large yolks
• 3 cups whole milk
• 3 cups heavy cream
• 1 tsp kosher salt and freshly grated nutmeg
• 1 1/2 cups grated Comte or Emmenthaler cheese
• 2 Tbsp minced chives

Directions

1. Make the dough: pulse flour, salt, and butter to coarse crumbs, add ice water just until it comes together, then chill 1 hour. Roll out and line a deep 9-inch ring or springform, building tall sides; chill, then blind-bake at 375 F until set and lightly golden.

Render the bacon lardons until crisp; drain.

1. Whisk the eggs, yolks, milk, cream, salt, and nutmeg until smooth to make the custard.
2. Scatter the bacon and cheese over the baked shell, set on a sheet pan, and carefully fill with the custard nearly to the top.
3. Bake at 325 F for about 1.5 hours, until set with a slight jiggle in the center.
4. Cool at least 1 to 2 hours so the custard firms; sprinkle with chives and serve warm or at room temperature.

Notes

Adapted from Thomas Keller’s Bouchon; the tall shell and high cream ratio give the signature custardy texture.