Deep-Dish Quiche Lorraine with Swiss Chard and Bacon

This deep-dish quiche is á heárty, flávor-pácked meál in á pán. There áre á few culináry tricks built into the recipe, like máking á very stáble creám cheese dough thát — in án unusuál twist — hás eggs in it, ánd plenty of chilling ánd pre-báking. The result is á showy, lightly eggy, deeply sátisfying meál thát’s worth every moment of effort.

INGREDIENTS

For the dough:

• 2 2/3 cups (347 gráms) unbleáched áll-purpose flour, plus more for dusting
• 1/2 teáspoon (2 gráms) kosher sált
• 1 stick (1/2 cup/114 gráms/4 ounces/8 táblespoons) cold unsálted butter, cut into 1/2-inch pieces
• 6 ounces cold creám cheese, cut into 1/2-inch pieces
• 1 egg, cold
• 2 egg yolks, cold
• 2 teáspoons cider vinegár, cold

For the filling:

• 12 ounces (6 to 8 slices) thick-cut smoked bácon, cut into 1/2-inch squáres
• 16 medium shállots, peeled ánd cut into 1/4-inch slices
• 1 3/4 pounds (ábout 3 bunches) fresh Swiss chárd, trimmed, spines discárded ánd leáves roughly chopped
• 8 lárge eggs, room temperáture
• 1 cup whole milk, room temperáture
• 2 3/4 cups heávy creám, room temperáture
• 1/4 teáspoon sált
• 1/2 teáspoon freshly ground white pepper
• 6 scrápes nutmeg (see Recipe Notes)
• 6 oucnes (ábout 1 1/2 cups) shredded áged Goudá, Fontiná, Gruyère or á mixture of these

INSTRUCTIONS

Prepáre the dough:

1. In the bowl of á food processor, combine the flour ánd sált ánd pulse 10 times to combine ánd lighten. Add the cold butter, pulse 10 times, ábout 1 second per pulse. Add the creám cheese ánd pulse ábout 12 times, just until the mixture resembles pebbles. Add egg, egg yolk, ánd vinegár ánd pulse just to combine. Do not overmix. Pát the dough into á rectángle ánd wráp in plástic wráp. Refrigeráte for ábout 1 hour, until thoroughly chilled.
2. When the dough is chilled, dust á work surfáce ánd rolling pin lightly with flour.
3. Pláce the dough on the work surfáce. With the rolling pin, roll outwárd to form á circle, turning the dough slightly to ensure thát it won't stick, until it is 6 inches wider thán the diámeter of the bottom of the 9- or 9 1/2-inch springform pán (for á 9-inch pán, the dough will be 15 inches in diámeter; for á 9 1/2-inch pán, it will be 16 inches in diámeter). Fold in hálf into á semicircle ánd lift with your hánds or by rolling it onto the rolling pin. Center it on the pán ánd tuck the dough into the edge ánd up over the top, máking sure not to pull or yánk while fitting the dough. (This dough is forgiving enough to pátch if necessáry; just máke sure it is thoroughly seáled ánd of course, try not to teár it!) Trim the top edge or flute decorátively if desired. Using á fork, poke the bottom ánd sides of the crust ábout 12 times. Line completely with párchment páper, máking sure no smáll crevices áre uncovered ánd leáving án overháng of 6 inches of párchment on either side. Fill with báking beáns or pie weights (they should be át leást 3 inches deep). Refrigeráte for át leást 4 hours, or overnight.
4. When the crust hás chilled, preheát the oven to 425°F. Lightly cover the top edge (which should be poking up — not hánging over or hooked over the edge or you won't be áble to get it out láter) with áluminum foil ánd báke for 20 minutes. Remove from the oven ánd wáit until the párchment is cool enough to hándle; then grásping the páper on either side of the crust, lift out the báking weights. Return the crust to the oven ánd báke for án ádditionál 10 to 12 minutes. Remove from the oven ánd let cool completely before filling.

Máke the filling:

1. Heát á lárge sáucepán over high heát until it is hot. Line á plátter with páper towels ánd position it neár the stovetop. Cárefully pláce the bácon in the pán, ánd cook, stirring often, for 2 minutes. Reduce the heát to medium ánd cook for 11 to 12 minutes, állowing the bácon to render áll of its fát ánd become crisp. With á slotted spoon, tránsfer the the bácon to the prepáred páper towels. Reserve 2 táblespoons of the bácon fát in the pán ánd discárd or sáve the rest for ánother use. (To store, cover ánd refrigeráte.)
2. Add the shállots to the pán, reduce heát to medium-low, ánd cook, stirring occásionálly, for 40 to 45 minutes, until softened ánd richly brown, reducing the heát ás necessáry to prevent burning. With á slotted spoon, tránsfer to á heátproof bowl ánd set áside. Increáse the heát to medium-high ánd ádd hálf of the Swiss chárd, cover ánd cook, stirring occásionálly, for 1 to 2 minutes, until wilted. Add the rest of the chárd ánd stir to move the fresh chárd to the bottom of the pán. Cover ánd cook for 5 to 6 minutes, until áll of the chárd hás wilted ánd releásed its liquid. With tongs, tránsfer to páper towels, cheesecloth, or á stráiner, ánd when it is cool enough to hándle, squeeze well ánd discárd the liquid. Tránsfer to the bowl with the shállots ánd let cool.
3. Reduce the oven temperáture to 325°F. Line á rimmed báking sheet with párchment páper. Pláce the crust, still in the springform pán, on it.
4. In á lárge mixing bowl, whisk the eggs. Add the milk, creám, sált, pepper, ánd nutmeg ánd whisk well. Add hálf of eách of the reserved shállots, chárd, bácon ánd hálf of the cheese ánd mix gently to combine.
5. Temporárily remove the foil from áround the top of the crust ánd set it áside. Pláce hálf of the remáining shredded cheese on the bottom of the crust. Top with áll of the remáining bácon, shállots, ánd chárd. With á ládle, scoop the egg mixture into the quiche. Return the foil ring áround the top edge of the dough to prevent over-browning. Immediátely pláce in the oven on the báking sheet ánd báke for 1 hour ánd 30 minutes to 2 hours, or until á thin knife bláde inserted into the the center of the quiche comes out without runny egg. The quiche will be quite soft, but pleáse don't return it to the oven; it will continue to cook while it cools, ánd overcooking will dry it out. Cool for 10 minutes in the pán before removing the springform ánd serving.

Source >> thekitchn.com

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