Deep-dish Quiche Lorraine with Swiss Chard and Bacon


This deep-dish quiche is a hearty, flavor-packed meal in a pan

What you will need

2 2/3 cups (347 grams) unbleached all-purpose flour, plus more for dusting

1/2 teaspoon (2 grams) kosher salt

1 stick (1/2 cup/114 grams/4 ounces/8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

6 ounces cold cream cheese, cut into 1/2-inch pieces

2 teaspoons cider vinegar, cold

12 ounces (6 to 8 slices) thick-cut smoked bacon, cut into 1/2-inch squares

16 medium shallots, peeled and cut into 1/4-inch slices

1 3/4 pounds (about 3 bunches) fresh Swiss chard, trimmed, spines discarded and leaves roughly chopped

8 large eggs, room temperature

1 cup whole milk, room temperature

2 3/4 cups heavy cream, room temperature

1/4 teaspoon kosher salt

1/2 teaspoon freshly ground white pepper

6 ounces (about 1 1/2 cups) shredded aged Gouda, Fontina, Gruyere or a mixture of these


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