Thomas Keller's "Bouchon" Cookbook

[doctortim]

With my first attempt at Keller's quiche proving an absolute disaster, I was a little nervous to try it again. Thankfully, this time it worked perfectly, and... wow. Just wow. Having eaten quiche lorraine countless times before I knew more or less what flavours to expect, but the texture was incredible. The perfectly set custard looks amazing on the plate, and melts on your tongue like a spoonful of thickened cream.

I don't know if this made a difference, but after removing the pie weights I painted the inside of the crust thinly with whisked egg white in an attempt to seal it. I think I'll continue to do this when I make it again -- possibly a useless step, but I'd rather waste one egg white than half a day of work.