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Saturday, December 15, 2012,2:54 AM by
J.Sujatha

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QUICHE LORRAINE

Serves :
4

Preparation Time :
25 minutes

Cooking Time :
1 hour

Preparation Method :

  • Make a shortcrust pastry using the flour, butter, water and salt.
  • Rest the pastry in the refrigerator for 20 minutes, then roll it out, line the base and sides of a greased and floured quiche or pie dish.
  • Flute the edges and prick the base with a fork. Put it back in the refrigerator for 15 minutes.
  • Put a piece of greaseproof paper on the pastry, place the kidney beans on the paper and bake at 200°C (400° F) for 20 minutes. Remove and discard the beans and the paper.
  • Make the filling by beating together the eggs and cream, and adding the remaining filling ingredients.
  • Pour the filling into the flan shell and bake at 180 °C or 350 °F for 40 minutes or until set.

INGREDIENTS

For the shortcrust pastry

  • 220 grams flour
  • 120 grams butter, chilled
  • 50 ml cold water
  • salt to taste
  • 2 tablespoon kidney beans (rajma)

For the filling

  • 3 large eggs
  • 150 ml cream
  • 150 grams cheese, grated
  • 2 tablespoons onion/onion greens, chopped
  • ½ teaspoon dried parsley (ajmoda ke patte) (commercially available)
  • salt and pepper to taste
  • 3 slices cooked bacon, chopped (optional)

7 comments for “Quiche Lorraine”

  • Posted Saturday, February 11, 2023 at 7:37:57 PM

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