Bacon, Potato, & Cheese Quiche

Cube the Butter & Weigh the Flour: Wash your hands with soap and water. Use a knife and a cutting board to cut the cold butter into cubes. Weigh the flour using a kitchen scale.
Make the Quiche Dough: Use a measuring cup to add the cream to a small bowl. Add the water and whisk to combine. Add the flour and salt to a stand mixer with a paddle attachment. Mix on low for a few seconds. Add the butter and mix on low until it looks like wet sand. Add the cream mixture and mix on low until the dough comes together.
Prep the Tart Shell: Lightly dust a clean work surface with flour. Transfer the dough and use your hands to pat the dough into a 1-inch thick rectangular block. Wrap it in plastic wrap. Refrigerate for 2 hours or freeze for 15 minutes.
Fit it to the Baking Dish: Remove the dough from the plastic wrap and use a rolling pin to roll it into a ⅛-inch thick rectangle. Make sure the dough extends about 2 inches past your baking dish. Transfer the dough to the baking dish and use floured knuckles to press the dough into the creases of the pan. Trim as needed.
Nancy recommends wrapping the dough around a rolling pin to transfer, which I will try next time. I cut mine in half, transferred the halves to the baking dish, and then pressed out the seams. Also works.
Dot the bottom of the tart shell with a fork and refrigerate the dough for 1 hour or until the dough is firm.
Bake the Tart Shell: Place the oven rack in the center position and preheat the oven to 350 degrees Fahrenheit. Remove the tart shell from the fridge. Line a piece of parchment paper with cooking spray or oil. Place it on top of the shell. Fill the pan with beans or pie weights.
Transfer the dish to the oven and bake for 35 to 45 minutes, until the crust is light golden. Remove the beans and parchment paper. Return to the oven for 15 to 20 minutes or until rich golden brown. Rotate the dish halfway through to ensure even baking. Keep the oven on.
Cook the Bacon: Place the bacon on an aluminum foil-lined baking sheet. Transfer the baking sheet to the oven and bake for 15 to 17 minutes, same temperature. Turn off the oven when finished. Transfer the bacon to a cooling rack. When at room temperature, transfer to a cutting board and slice the bacon at an angle into ¼-inch strips.
Steam the Potatoes: Fill the stock pot 1-inch deep with water. Add the insert to the pot. Bring the water to a boil over high heat. Add the potatoes to the insert and steam for 20 to 25 minutes, until tender when pierced with a knife. Turn off the stove. Let the potatoes cool and then peel them with your hands. Break the potatoes up into ¾-inch pieces.
Prep the Leeks, Onions, & Cheese for the Filling: Use a knife and a cutting board to cut the leeks in half. Slice at an extreme angle into 1-inch segments. Use only the white and light-green parts. Rinse well and drain in a colander. Cut the onions into 1-inch chunks. Use a cheese grater to grate the Comté cheese.
Now is also a good time to grate the Parmesan and slice 10 onion rings for the custard.
Cook the Onion & Leeks: Add the onion, leeks, and 2 tablespoons of butter to a large pan. Sprinkle with salt and cook over medium-high heat, stirring occasionally, for 10 minutes or until the leeks soften. Add another tablespoon of butter and cook for another 10 minutes.
Add the remaining butter and cook for 10 minutes, until the vegetables are caramelized. Remove from the heat and turn off the stove.
Combine the Leeks Mixture, Potatoes, and Comté: Add the caramelized leeks mixture and the Comté cheese to the bowl with the potatoes. Use a spatula to gently fold them in.
Make the Custard: Preheat the oven to 350 degrees Fahrenheit. Crack the eggs and the egg yolks into a medium bowl. Whisk together. Use a measuring cup to add the cream and the milk. Add the Parmesan, crème fraiche, and salt. Stir with the whisk to combine the ingredients.
Assemble the Quiche Lorraine: Spoon the filling evenly into the tart shell. Pour the custard over top, moving from one end of the pan to the other. Stop pouring if it reaches ¼ inch from the top. Sprinkle the bacon over top. Add the onion slices as desired. Sprinkle the thyme last.
Bake & Cool: Bake the quiche for 35 to 45 minutes, until the top is golden brown and the custard is set. Rotate the dish from front to back halfway through to ensure even baking. Turn off the oven when finished. Set the quiche aside to cool for at least 1 hour. Slice and serve your Quiche Lorraine upgrade.

Equipment

Ingredients

For the Tart Shells

For the Filling

For the Custard

Instructions

Notes

Nutrition

Bacon, Potato, & Cheese Quiche

Equipment

Ingredients US CustomaryMetric 1x2x3x

For the Tart Shells

For the Filling

For the Custard

Instructions

Notes

Nutrition

Ingredients