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Quiche Lorraine

1 teaspoon Sugar
1/4 teaspoons Salt
1- 1/2 cup All-purpose Flour
6 Tablespoons Butter
2 Egg Yolks
3 Tablespoons Cold Water
13 pounds Bacon
4 Eggs
1-13 cup Heavy Cream
1/4 teaspoons Salt


First make the pastry. Stir the sugar and salt into the flour in a medium bowl. Cut the butter into the flour until it resembles coarse crumbs. Stir in egg yolks and water until it has a sandy texture and comes together when you press it together (you may need to add a tiny bit more water). Form into a disk, cover with plastic, and refrigerate for at least 30 minutes. If you refrigerate it for over an hour you will have to let it sit at room temperature for a little while before trying to roll it out. Preheat oven to 375 degrees F. To par-bake the crust, first roll it out on a lightly floured surface so its just about 1 inch larger than a tart pan. Gently place into tart pan, removing the excess by rolling your rolling pin over the top of the pan to cut the edges of the crust. Place tart pan on a half-sheet pan. Place parchment or foil on top of the pastry and fill with dried beans or pie weights. Bake for 15 minutes. While the crust is baking, prepare the filling. Cook the bacon and let cool on paper towels to absorb some of the excess grease. Whisk together the eggs, cream and salt. Remove the crust from oven, taking the foil or parchment and beans out of the pan. Spread the cooked bacon evenly over the bottom of the crust, then pour the custard filling over the bacon. Return to the oven and bake for another 25 minutes. Serve warm or at room temperature. I topped mine with fresh chives.

Source: tastykitchen.com