Quiche Lorraine Recipe Epicurious

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Quiche lorraine recipe epicurious. Transfer with a slotted spoon to paper towels to drain. Pour mixture into pastry shell. Increase the heat to.

Bake pie shell 10 min in 400f reduce oven to 375 saute bacon till crisp and drain on paper towel. Saute onion till clear in bacon grease put bacon and onion in bottom of pie pan add cheese beat. Melt 1 tablespoon butter in the bottom of a heavy skillet over medium heat add the onions and stir season lightly with salt cover and cook until the onions are very tender and translucent and.

Fit the pastry dough to a 10 inch tart pan pressing it firmly to the edges and bottom of the pan. Crumble the bacon and sprinkle the bacon onion and cheeses over the inside of the partly baked pastry. Add ice water if necessary.

Cook the onion in the remaining fat until the onion is transparent. Cook the bacon in a large skillet over medium heat until browned about 10 minutes. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible about fifteen.

Combine the eggs cream. Pulse salt sugar and 2 cups flour in a food processor until combined. Add the water and egg and pulse again until the dough just begins to form.

1 begin by blind baking the tart shell. In a food processor combine the flour and baking powder. Whisk the eggs cream salt and pepper in a medium bowl.