Quiche Lorraine Recipe

How to make it

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• Fit into a 9" fluted tart pan with a removable bottom and trim the edges. Refrigerate for at least 30 min.
• Preheat the oven to 375 degrees F.
• Bake until the crust is set, 12 to 14 min. Remove from the oven and cool on a wire rack. Leave the oven on.
• Stir diced onions, and arrange them evenly over the bottom of the baked crust.
• In a large bowl, beat the eggs, yolks, and half-and-half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 min.
• Remove from the oven and let cool on a wire rack for 15 min before serving.
• Flaky Butter Crust:
• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 7 tbs unsalted butter, chilled and cut into pieces
• 1 to 2 tbs ice water, or more as needed
• Combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.