Quiche Lorraine

  1. Cut dough into 4pcs; roll each dough into a circle with ¼ inch thick.
  2. Put into the tart pan and keep in the refrigerator until it is needed.
  3. Half-baked the pastry in the oven.
  4. Sprinkle cheese into the shell tart.
  5. Beat the egg, and add the crispy bacon, cream, milk, and season.
  6. Pour to the shell.
  7. Bake the tart in 375F for about 20-30mins or until the filling is cooked
  8. Cut into wedges and serve while it is hot.
quiche larraine
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Servings:  16-24
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Pie dough 900g Gruyere cheese, grated 450g egg, beaten 12 pcs Heavy Cream 500ml Milk 950ml Salt 10g White pepper 1ml Nutmeg 0.5g Dice & crispy bacon 450g

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