Deep-Dish Quiche Lorraine with Swiss Chard and Bacon
Deep-Dish Quiche Lorraine with Swiss Chard and Bacon
Rating: (1 rated)
Recipe Yield: Serves 10 to 12
For the dough:
2 2/3 cups (347 grams) unbleached all-purpose flour, plus more for dusting
1/2 teaspoon (2 grams) kosher salt
1 stick (1/2 cup/114 grams/4 ounces/8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
6 ounces cold cream cheese, cut into 1/2-inch pieces
1 egg, cold
2 egg yolks, cold

2 teaspoons cider vinegar, cold

For the filling:
12 ounces (6 to 8 slices) thick-cut smoked bacon, cut into 1/2-inch squares
16 medium shallots, peeled and cut into 1/4-inch slices
1 3/4 pounds (about 3 bunches) fresh Swiss chard, trimmed, spines discarded and leaves roughly chopped
8 large eggs, room temperature
1 cup whole milk, room temperature
2 3/4 cups heavy cream, room temperature
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
6 scrapes nutmeg (see Recipe Notes)
6 ounces (about 1 1/2 cups) shredded aged Gouda, Fontina, Gruyere or a mixture of these

Prepare the dough: In the bowl of a food processor, combine the flour and salt and pulse 10 times to combine and lighten. Add the cold butter, pulse 10 times, about 1 second per pulse. Add the cream cheese and pulse about 12 times, just until the mixture resembles pebbles. Add egg, egg yolk, and vinegar and pulse just to combine. Do not overmix. Pat the dough into a rectangle and wrap in plastic wrap. Refrigerate for about 1 hour, until thoroughly chilled.

When the dough is chilled, dust a work surface and rolling pin lightly with flour.

Place the dough on the work surface. With the rolling pin, roll outward to form a circle, turning the dough slightly to ensure that it won't stick, until it is 6 inches wider than the diameter of the bottom of the 9- or 9 1/2-inch springform pan (for a 9-inch pan, the dough will be 15 inches in diameter; for a 9 1/2-inch pan, it will be 16 inches in diameter). Fold in half into a semicircle and lift with your hands or by rolling it onto the rolling pin. Center it on the pan and tuck the dough into the edge and up over the top, making sure not to pull or yank while fitting the dough. (This dough is forgiving enough to patch if necessary; just make sure it is thoroughly sealed and of course, try not to tear it!) Trim the top edge or flute decoratively if desired. Using a fork, poke the bottom and sides of the crust about 12 times. Line completely with parchment paper, making sure no small crevices are uncovered and leaving an overhang of 6 inches of parchment on either side. Fill with baking beans or pie weights (they should be at least 3 inches deep). Refrigerate for at least 4 hours, or overnight.

When the crust has chilled, preheat

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