Chef John's Quiche Lorraine Recipe

Roll out the pie dough to fit a 9-inch deep-dish pie plate. Press it into the plate, then refrigerate for at least 20 minutes before baking.

Preheat your oven to 425°F (220°C).

Line the chilled pie crust with foil and fill it halfway with dried beans, rice, or pie weights. Bake in the preheated oven for 7 minutes. Remove the foil and weights, then bake for an additional 5 minutes until the crust turns golden brown.

While the crust bakes, cook bacon in a skillet over medium heat until browned and crispy, about 8 to 10 minutes. Remove and set aside to drain. Pour off some excess oil from the skillet, leaving about 1 to 2 teaspoons. Add leeks, onion, salt, pepper, and cayenne, then cook, stirring occasionally, until softened and golden, about 5 to 7 minutes. Set aside.

Once the crust is done, remove it from the oven and reduce the oven temperature to 325°F (165°C).

In a large bowl, whisk together eggs, egg yolks, cream, and milk. Stir in thyme and mix until well combined.

Spread two-thirds of the leek mixture evenly across the bottom of the baked pie crust. Add one-third of the cooked bacon and two-thirds of the Gruyère cheese. Gently pour the egg mixture over the top, then finish by sprinkling with the remaining leek mixture, bacon, and Gruyère.