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Quiche Lorraine

French.Palate's picture
Quiche lorraine is a popular quiche recipe that originated in the lorriane region of France. This open french pie recipe is prepared with a grilled bacon filling along with eggs. Moistened with cream and seasoned, this bacon quiche lorraine is a grea party hit!
Ingredients
  Shortcrust pastry dough 10 Ounce (About 275 Gram)
  Bacon 6 Ounce (Either Smoked Or Unsmoked, Grilled Until Crisp And Crumbled)
  Single cream 8 Fluid Ounce (About 250 Milliliter)
  Egg yolks 3
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to fairly hot 20o°C (Gas Mark 6,400 °F).
Roll out the pastry dough to about -1/2-cm/1/4 in thick and use it to line a well-greased 23cm/9in flan tin.
Put the tin on a baking sheet.
Arrange the crumbled bacon over the bottom of the case.
Beat the remaining ingredients together and 4-6 Servings pour over the bacon.
Put the baking sheet into the oven and bake the quiche for 25 to 30 minutes, or until the filling is set and firm and golden brown on top.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie

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