Main - Quiche Lorraine
To make your own dough, place the flour, salt, and sugar in the chilled bowl of a stand mixer fitted with the paddle attachment. If you don’t have one, you can prepare the dough by hand. With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and cold water and mix just until the dough comes together.
Place your dough in a clean counter with dusted flour. Use more flour, if needed, to make the dough come together.
Dust more flour on the counter and cut the dough in half, if only making one pie recipe
Use a rolling pin to roll the dough into a circle large enough for a 9-inch pie
Preheat the oven to 400ºF. Line a 9-Inch pie plate with the pastry dough
Cover the pastry dough-lined plate with parchment paper and add dried beans to fill the pastry and bake for 10 minutes.
Reduce the oven heat to 375ºF. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside. Pro tip to prevent soggy bottoms: After taking any pie crust out of the oven once you blind bake it, remove the beans or pie weights and parchment, paint the bottom with egg white and place it back in the oven for a good 5 minutes. The bottom pastry will crisp up and create a nice barrier to prevent a soggy bottom.
Cook the onion until translucent. Add diced ham for 1-2 minutes until light brown. Sprinkle the ham, onion mix, and cheeses over the inside of the partly baked pastry
Combine the eggs, cream, nutmeg, salt, pepper, and cayenne. Add this mixture on top. Slide the pie onto a baking sheet.
Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 28-30 minutes. Let stand 5-10 minutes before serving.