Deep dish quiche Lorraine

Combine 360 grams all-purpose flour, five grams salt and 25 grams sugar in a food processor and pulse to combine.

Add 275 grams frozen cubed butter and pulse 18 to 30 times, until the butter is a small coarse gravel about panko size.

Stir 50 grams sour cream into 125 grams ice cold water, then drizzle it in with the blade running for about eight to 10 pulses, until the dough is barely unified and holds when pinched.

Turn out and squeeze the dough into a rough disc without kneading, keeping visible pockets of butter.

Wrap tightly and refrigerate 30 minutes to hydrate the flour and firm the butter.

Flour the board and dough, then pound the slab with the rolling pin four to five passes, turning 90 degrees each time, until about one inch thick.

Roll gently to a rough circle about an eighth of an inch thick and about 16 inches wide.

Lay the crust over a nine inch wide, three inch deep spring form pan and drape it into the corners without stretching, feeding slack in with the other hand and leaving at least two inches around the edge.

Trim anything past the two inch buffer with scissors, then chill the lined pan 20 minutes.

Clean up the edges with a paring knife now that the dough is firm.

Line with a large crinkled piece of parchment, fill with three pounds of cheap dried beans spread to the edges to shore up the sides, and set the pan on a sheet tray.

Blind bake at 375F for 20 minutes.

Remove the beans, dock the bottom so it does not puff, and bake 15 to 20 minutes more until lightly golden brown, 35 minutes in total.

Dice half a pound of bacon into chunky squares and cook in a medium saute pan over medium-low heat five to 10 minutes until the fat is rendered and it crisps, then drain on paper towel.

Keep a few tablespoons of the rendered fat in the pan and add a pound of chopped leeks and a strong pinch of salt.

Prepare the leeks by removing the tough green top and the stem, halving top to bottom and cutting into half moon strips, then dunking them in cold water to clean.

Sweat the leeks about 10 minutes over medium-high heat until fully softened and just starting to caramelize, then drain on a plate.

Grate the aged Gruyere on the largest holes of a box grater.

Combine 350 grams heavy cream, 350 grams whole milk, six large egg yolks, eight large eggs, seven grams salt and two grams white pepper.

Stir 50 grams milk with 25 grams cornstarch into a slurry and add it, then spin with an immersion blender only until combined, not hard enough to whip in air.

Stir in 75 to 100 grams rendered bacon, 150 grams melted leeks and 150 grams grated aged Gruyere.

Lower the oven to 325F, pour the custard into the baked shell leaving about half an inch at the edge for puffing.

Bake gently about 75 to 90 minutes; about 80 minutes was enough.

Check the internal temperature and pull it at 170F or above, or the middle will be drippy.

Release the spring and remove the outer ring.

Cool at least two hours before cutting.