BA’s Best Quiche Lorraine

Pulse 1½ tsp. kosher salt, 1 tsp. sugar, and 2 cups all-purpose flour in a food processor until combined. Add 5 Tbsp. chilled unsalted butter, cut into pieces and 3 Tbsp. chilled lard or vegetable shortening and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in 6–7 Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed.

Turn out dough onto a lightly floured surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Press into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.

Place rack in lowest position and preheat oven to 375°. Roll out dough on a lightly floured surface to a 14" round. Transfer to pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.

Line dough with parchment paper or aluminum foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 15–20 minutes. Transfer to a wire rack and let cool. Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months.

Cook 8 ounces thick-cut smoked bacon, cut into ½-inch pieces, 3 large shallots, thinly sliced, 3 Tbsp. lard or unsalted butter, 2 sprigs thyme, and 1 bay leaf in a small saucepan over medium-high heat, stirring occasionally, until lard begins to bubble, about 5 minutes. Reduce heat to low (mixture should still slowly bubble) and cook, stirring occasionally, until bacon and shallots are very soft, about 20 minutes. Let cool 1 hour. Strain through a fine-mesh sieve; pluck out thyme and bay leaf. Transfer bacon and shallots to a medium bowl; set aside.

Meanwhile, heat 3½ cups half-and-half in a medium saucepan over medium-high until it begins to bubble. Immediately remove from heat. Let cool 1 hour.

Place rack in middle of oven; preheat to 325°. Purée 8 large eggs, room temperature, in a blender on medium-high speed until foamy, about 30 seconds. Add half-and-half, 2 tsp. kosher salt, ¼ tsp. cayenne pepper, and a pinch of freshly ground nutmeg. Blend on medium-low until egg mixture is smooth, about 15 seconds.

Place pie plate on a rimmed baking sheet. Sprinkle 2 oz. Gruyère, finely grated, evenly over bottom of crust. Top with bacon mixture. Pour half of the egg mixture into crust. Transfer quiche to oven, then carefully pour in remaining egg mixture. Bake quiche until edges are set but center slightly wobbles, 55–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Do Ahead: Quiche can be baked 1 day ahead. Tightly wrap and chill. Serve warm or at room temperature. To reheat, cover lightly with foil and place in a 325° oven for 15 to 20 minutes.