Quiche Lorraine Dough Recipe
Classic quiche lorraine by the greek chef akis petretzikis.
Quiche lorraine dough recipe. Add to the quiche lorraine and top with the cheese. Reduce the temperature of the oven to 160c 140c fan gas 3. Lightly grease a 9 in 23 cm springform pan with 3 in 7 5 cm sides.
An easy recipe for the famous french tart with homemade crust and a cheesy filling. 1 4 tsp 1 ml freshly grated nutmeg. Place the onion in the pan and cook over a medium heat for 8 minutes or until golden.
Make the two batches of foolproof shortcrust pastry one after the other. 03 mould the dough into a disk. Your family will love it.
1 piece of lo dough. Drain on paper towels then chop coarsely. For the tart dough 330 g all purpose flour extra to roll out the dough 230 g butter ice cold cut into cubes 1 pinch.
Stir until a smooth dough forms. 150ml of half fat crème fraiche. Several recipes for you to try at home.
In a bowl combine the eggs cream salt and pepper then pour into the quiche. Fry the bacon pieces until crisp and sprinkle. Refrigerate while preparing filling.