Quiche Lorraine

Ingredients

Crust

• 1½ C all-purpose flour
• ¼ tsp salt
• ½ tsp sugar
• ½ C butter, very cold and cubed
• ½ C ice-cold water

Filling

• 3 large eggs
• 2 C half-and-half
• ½ tsp salt
• ½ tsp black pepper
• 3 tbs chives, chopped
• 5 slices bacon, crisp and chopped
• 4 oz Gruyere cheese

Directions

1. Make Crust: In a food processor, pulse flour, salt, sugar, and butter until coarse crumbs form. Add water gradually until dough holds together - it will still be fairly loose.
2. Roll & Prep: Form dough into a ball, roll to ¼" thickness, drape over a 9" quiche pan, press into corners, and trim excess.
3. Blind Bake: Bake at 400°F for 30 minutes or until crust begins to brown.
4. Prepare Filling: Mix eggs, salt, pepper, chives, and half-and-half until combined.
5. Assemble: Add chopped bacon to crust, cover with cheese, and pour egg mixture over top.
6. Bake: Bake at 400°F for 20-30 minutes until eggs are set and browned.

Chef's Notes

• Pro tip: Add almost all the egg mixture, place the quiche pan onto a lined baking sheet and transfer to the oven. Add the remaining egg once the pan is in the oven to reduce the risk of spillage.