This is a full-size version of my muffin-sized quiches (in the Breakfast section).
Crust (TOP of quiche only):
1 c. flour, slightly heaping
1/2 t salt
1 T butter, cut up
40 g shortening
2 T sour cream
1.5 T water
1 egg white
Custard:
5 large eggs + the leftover yolk from the crust
1 c milk
1 T cornstarch
3/4 c cream
1/2 t salt
1/8 t pepper
Fillings:
4 thick slices bacon, fried to crispy
1 medium onion sliced THIN and sauteed in bacon fat
Roasted Mushrooms (about 1/2 lb before roasting - see recipe in Side Dishes section... I skipped Parmesan, lemon juice & extra olive oil added at end)
2 oz grated Parmesan cheese
(or whatever else sounds good to you; if you add veggies, try to remove as much water as you can before adding to quiche)
Crust:
Mix flour and salt. Cut in butter and shortening. Mix sour cream with water in a small bowl. Add to flour and mix until just holds together. Get out a 9"x9" non-stick cake pan. Roll out dough on waxed paper to the size of the pan (flip upside down and cut around... it will shrink a little when you pre-bake it and fit *perfectly* when you're ready to put it on top). If you have a metal lid for a 9"x13" baking pan, slide it under your crust like a giant bench scraper (leave waxed paper on the counter)... if you don't have the lid, pick up the waxed paper and flip over onto cookie sheet.
Preheat oven to 410 F. Refrigerate dough for 15 minutes while oven heats. Brush crust with egg white. Bake the crust for 10 minutes. It should start to turn golden, but not be completely baked yet.
Turn oven down to 365 F when you take the crust out.
Custard:
Whisk cornstarch together with a couple of tablespoons of the milk in a medium bowl. Whisk in eggs, yolk, and cream. Whisk in salt, pepper, and milk.
Put it all together:
Pour about half the custard in a 9"x9" non-stick cakepan. Sprinkle on bacon, onions and mushrooms. Gently pour the rest of the custard on top. Sprinkle on Parmesan. Flip the crust over and brush the top with eggwhite. (I flipped and placed directly on quiche before brushing; in retrospect, it would have been easier to flip onto the baking sheet, brush with eggwhite, then transfer to quiche.) If your crust feels fragile, do what you feel is best to safely transfer it to quiche-top.)
Place in oven and bake 20-25 minutes. According to Cook's Illustrated 170 F in interior is perfect for a full-sized deep-dish quiche. Mine was a few degrees shy of that at the center, but it was completely set and I didn't want to overcook it.
Remove and let cool a little before running a narrow (preferably stiff plastic) spatula around the edges. Cut into pieces with same plastic spatula so you don't scratch your pan (and can keep having nice things :-).
