Quiche Lorraine (The Best)
Quiche Lorraine (The Best)
Rating: (1 rated)
  • 1 3/4 cups (430 ml) unbleached all-purpose flour
  • 1/2 teaspoon (2.5 ml) baking powder
  • 1/2 cup (125 ml) cold unsalted butter, cubed
  • 6 tablespoons (90 ml) ice water
  • 1 egg
  • Preparation
  • In a food processor, combine the flour and baking powder. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the water and egg and pulse again until the dough just begins to form. Add ice water, if necessary. Remove the dough from the food processor and form a disc with your hands.
  • On a floured work surface, roll out the dough. Line a 25-cm (10-inch) quiche plate. Fold the excess dough inward, pressing the edges to double the sides. With a fork, prick the bottom of the crust. Refrigerate for 30 minutes or freeze for 15 minutes.
  • With the rack in the lowest position, preheat the oven to 190 ° C (375 °F).
  • Description
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