Most recipes for quiche Lorraine are a fifty/fifty ratio of baked pie crust and custardy filling. We wanted a version that highlighted (and increased) the amount of savory bacon, cheese, and onion filling. To do that, we swapped out the regular 9-inch pie plate for a deeper 9 by 2-inch cake pan. But we also wanted to avoid the grainy and tough texture that deep-dish quiche often has. We did and also managed to make a crust that was flaky yet sturdy enough not to buckle under the heavy quiche filling, and a custard that's glossy-looking, savory, and smooth. Learn all of our secrets to the best quiche Lorraine, plus our recommendations for the equipment and ingredients you’ll need.