Quiche Lorraine

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by: Xeno






A quiche is a savory custard baked in a prebaked tart shell. The most traditional quiche of all is a quiche Lorraine, made by pouring a custard mixture over pieces of bacon, and sometimes cheese, arranged in the tart shell. Because quiche is so versatile, you can arrange almost anything you like in the shell before pouring the custard mixture into it - the custard mixture stays the same. The quiche is then slowly baked until the custard sets. When making a quiche, or any tartfilled with liquid, make sure that any holes or cracks in the tart shell have been sealed. For minor cracks or slits, the traditional brushing with beaten egg, followed by a 5-minute baking to set it, usually does the trick. For bigger cracks, or just to be sure, brush the baked shell with flour paste and bake it for 5 minutes.




ingredients

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serves: 1

680 grams dough (basic pie and tart pastry dough or cream cheese tart and pie pastry dough)

Egg wash (or flour paste, to seal tart shell)

4 ounces flavorful cheese (such as Gruyere or Cheddar)

6 ounces bacon (preferably slab or thick-sliced)

2 eggs

1 1/4 cups milk

Freshly ground black pepper

Nutrition Facts
Quiche Lorraine

Servings Per Recipe: 1

Amount per Serving

Calories: 4594

  • Total Fat: 261.7 g
  •     Saturated Fat: 79.5 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 1066.6 mg
  • Sodium: 7842.4 mg
  • Total Carbs: 419.2 g
  •     Dietary Fiber: 4.8 g
  •     Sugars: 162.5 g
  • Protein: 138.3 g
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preparation

1.  Cook the bacon over medium heat until it browns a bit and releases fat.

2.  Prepare the custard mixture. Brush the prebaked tart shell with egg wash and bake for about 5 minutes more to create a seal before adding the filling.

3.  If there are serious cracks in the tart shell, brush it with flour paste to create a seal and bake for 5 minutes.

4.  Sprinkle the tart shell with the bacon strips. Sprinkle the cheese over the bacon. Pour the custard mixture over the bacon and cheese.

5.  Bake the quiche until you see no movement on the surface of the quiche when you gently move it back and forth.

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