Why this recipe works:
A really good quiche should have a smooth, creamy custard in a tender pastry crust. The custard should be rich, but not overwhelmingly so, and moist, not dried out. We aimed to find a way to make this perfect pie.
We experimented with multiple combinations of egg and dairy to find the one that would provide just the right balance of richness and lightness. Eggs alone were not rich enough; whole eggs plus yolks provided the degree of richness we wanted. For the dairy component, we found that equal parts of milk and heavy cream worked best. This custard was creamy and smooth. After layering bacon and Gruyère over the bottom of the pie shell—for a classic quiche Lorraine—we poured the custard on top and baked the quiche until it was puffed and set around the edges but still jiggled in the center; the residual heat finished cooking the center without turning the top into a rubbery skin. Before serving the quiche, we let it cool on a wire rack, which is a small but important step; this allows air to circulate under the crust and prevents it from becoming soggy.
NOTE: The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust.
Ingredients
For the Dough
1 1/4 cups unbleached all-purpose flour, plus more for rolling out the dough
1/2 teaspoon table salt
1 tablespoon granulated sugar
4 tablespoons cold unsalted butter, cut into 1/4-inch pieces
3 tablespoons vegetable shortening
4 - 5 tablespoons ice water
For the Filling
8 ounces bacon (about 8 slices) cut into 1/2-inch pieces
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
4 ounces Gruyère cheese, grated (1/2 cup)
Instructions
FOR THE DOUGH
1. Pulse flour, salt, and sugar in food processor workbowl fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat with flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle 4 tablespoons ice water over mixture. With blade of rubber spatula, using folding motion to mix. Press down on mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if it will not come together. Shape dough into ball, squeezing two or three times with hands until cohesive, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.
3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes if dough has chilled for 30 minutes or 20 minutes if it has chilled overnight. (The dough should be pliable. Use your hands to squeeze the dough; if you can squeeze it without applying too much pressure, it is ready to roll.) Roll dough on lightly floured work surface or between two sheets plastic wrap to a 12-inch disk about 1/8-inch thick. Fold dough in quarters, then place dough point in center of pie pan. Unfold dough. Alternatively, roll dough in 2-gallon zipper-lock bag to a 12-inch disk about 1/8-inch thick. Cut away top of bag. Grasping bottom, flip dough into pie pan and peel off bag bottom.
4. Working around circumference of pan, press dough carefully into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand . Trim edge to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is about 1/4-inch beyond pan lip; flute dough in your own fashion. For quiche or tart pans, lift the edge of the dough, allowing the extra dough to flop over the sides. Then run the rolling pin over the top of the pan to remove excess dough. Next use your forefinger and thumb, press the dough evenly up the sides from the bottom to increase the height of the rim. Refrigerate pie shell for 40 minutes and then freeze for 20 minutes.
5. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Press doubled 12-inch square of aluminum foil inside dough shell; evenly distribute 1 cup or 12 ounces ceramic or metal pie weights over foil. Bake, leaving foil and weights in place, until dough dries out, about 17 minutes. Carefully remove foil and weights by gathering sides of foil and pulling up and out. For partially baked crust, continue baking until lightly golden brown, about 9 minutes more; for fully baked crust, continue baking until deep golden brown, about 15 minutes more. Transfer to wire rack to cool.
FOR THE FILLING
1. Adjust oven rack to center position and heat oven to 375 degrees. Fry bacon in skillet over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel-lined plate. Meanwhile, whisk all remaining ingredients except cheese in medium bowl.
2. Spread cheese and bacon evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.