From Cook's Country
A simple pat-in-the-pan pie crust for our Quiche Lorraine required nothing more than beating together the ingredients—flour, cream cheese, butter, salt, and Parmesan—and pressing the dough onto the bottom and up the sides of a pie plate. The sour cream in the fliling gave the custard a faint but appealing tang, and it set firmly yet had a silken texture. To incorporate cheese into the custard, we halved the usual amount of Gruyère, shredded it finely, and stirred it into room-temperature custard. After pouring the mixture into a warm pie shell (to give it a head start in heating up) and baking it, we found the custard melded into a harmonious whole. We still wanted more cheese flavor, so we added some to the crust: We whisked in some rich, nutty grated Parmesan with the flour. To keep the chopped bacon from sinking to the bottom of the pie, we set aside some of it before baking. After the quiche had baked for a while and the custard began to firm at the edges, we sprinkled the reserved bacon over the quiche.
Once the dough is pressed into the pie plate, it can be refrigerated for 2 days or double-wrapped in plastic and frozen for 1 month. After it has baked and cooled, the shell can be wrapped and held at room temperature for 1 day. If making ahead, heat the pie shell in a 350-degree oven for 5 minutes before adding the custard in step 4. Grate the Gruyère on the small holes of a box grater for the best texture.
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