Deep Dish Quiche Lorraine

*GO BY ALL WEIGHTED MEASUREMENTS*

Will need 2 small bunches of leeks (approx 2lbs purchased)

Approx 7 strips of bacon after cooked

note: *FOR THE CRUST**

▪360g or 3c ap flour

▪5g or 1tsp salt

▪25g or 2Tbsp granulated sugar

▪275g or 1c + 3Tbsp frozen cubed unsalted butter

▪50g or 3.5Tbsp sour cream mixed into 125g or ½c ice cold water

note: *FOR THE CUSTARD**

▪½lb or ¼kg thick cut bacon, cut into squares (you’ll need 75 to 100g cooked bacon for the custard)

▪1lb/450g leeks, chopped and washed well (tough green tops removed) - you’ll need 150g of cooked leeks

▪150g or 2c aged gruyere, grated on largest holes of box grater

▪350g or 1 ½c heavy cream

▪350g or 1 ½c whole milk

▪8 large eggs + 6 egg yolks

▪7g or 1 ½tsp salt

▪2g or 1tsp white pepper (or black pepp)

▪Cornstarch slurry (50g or ⅛c milk mixed with 25g or 3Tbsp cornstarch

Note: Ingredients may have been altered from the original.

Directions at brianlagerstrom.com

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