Mom's Quiche Lorraine

Adapted from Julia Child. For this recipe, I use sourdough discard crust, but you can make any regular crust. I wouldn't recommend using store bought crust because they just aren't deep enough to give you the nice thick, custardy center you want.

Sourdough Crust:

• 1 1/2 cups all purpose flour

• 1 tablespoon sugar

• 1 teaspoon salt

• 1 cup butter, well chilled

• 1 cup sourdough discard

Filling:

• 3 strips bacon

• 10 eggs, beaten

• 1 cup heavy cream

• 1 teaspoon kosher salt

• 1/4 teaspoon white pepper

• Pinch of nutmeg

• 3/4 cup grated Gruyère cheese, divided

  
  

Sourdough Crust:

1. Add flour, sugar, and salt to bowl and whisk together.

2. Scatter slices of butter and over flour mixture and cut in with a pastry cutter until its small pea sized pieces.

3. Spread sourdough starter over mixture and combine until it start coming together

4. Dump dough crumbles onto pastry board or counter top and quickly work the dough into one big mass. You don't want to knead or overwork it because your hot hands will start melting the cold butter.

5. Divide into 2 equal pieces and shape into flattened disc and wrap in plastic wrap

6. Store in fridge for an hour or two or up to several days until ready to use. This recipe makes 2 crusts, so freeze one for later!

   
   

Filling:

1. Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes. Transfer to a paper towel-lined plate and crumble.

2. In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg. Whisk seriously - you want the eggs to be completely combined, no globs of whites coming out on your whisk.

3. Scatter half of the Gruyère cheese evenly over the crust, top with crumbled bacon, then pour in the egg mixture. Sprinkle the remaining cheese on top.

4. Bake the quiche on the middle rack at 375°F for about 45 minutes, until the custard is set and the top is golden brown (should still have just a little jiggle in the center). Let the quiche cool for 15 minutes before cutting and serving.