Decadent quiche Lorraine

This delicious quiche is perfect to serve to a crowd at brunch or potluck.

Start to finish: 4 hours (30 minutes active)
Servings: 6

Ingredients:

Crust
• 1-½ cups all-purpose flour
• ½ tablespoon salt
• ½ tablespoon baking powder
• ½ cup cold, unsalted butter, cubed
• 1 egg, beaten
• 5 teaspoons ice water

Filling
• 2 French shallots, finely chopped
• ½ pound thick cut bacon or ham, cubed
• 3 eggs
• ¾ cup 35% cream
• ¼ cup 2% milk
• Salt and pepper to taste
• 1-½ cups gruyere cheese, grated

Directions for crust
1. In a food processor, combine the flour, salt and baking powder. Add cubes of butter and mix until pea-sized chunks are formed.
2. Add the egg and water. Mix again until dough begins to form. Add more water if necessary.
3. Remove dough, shape into a ball and cover with plastic wrap. Refrigerate for 2 to 24 hours.
4. Preheat the oven to 400 ºF.
5. On a floured surface, roll the dough to about 1/8 of an inch thick and carefully place into a 9-inch pie pan. Lightly press on the bottom and sides so the dough takes the form of the pan. Remove excess dough and create waves around the edge with your fingers. Refrigerate for 30 minutes.
6. Remove from refrigerator and prick holes on the bottom with a fork. Cover with parchment paper and place pie weights on top (a heavy plate works too). Bake on the lowest rack for 25 minutes, or until crust is slightly golden. Remove from oven and set aside.
7. Reduce oven temperature to 325 ºF.

Directions for quiche
8. In a pan, sauté the French shallots and bacon or ham until golden. Set aside.
9. In a bowl, whisk the eggs, cream, milk, salt and pepper. Add French shallots, bacon and grated cheese. Carefully pour mixture into crust.
10. Bake on the middle rack for 40 minutes or until firm. Let cool 15 to 20 minutes before serving.