Classic quiche lorraine recipe
How do you make a quiche? Find out, with this classic quiche lorraine recipe - it goes well with a green salad and a glass of pinot blanc.
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Cooking tools:
- Food processor
- Kitchen scale
- Rolling pin
- Tart pan
- Pie weights
- Pastry brush
- Skillet
- Slotted spoon
- Oven
- Stove
- Refrigerator
- Freezer
- Plastic wrap
- Parchment paper
- Aluminum foil
- Paper towel
- Measuring spoon
- Pitcher
- Chef's knife
- Cutting board
- Grater
- Plate
Ingredients
- 170g plain flour, plus extra to dust
- 100g unsalted butter, fridge-cold, cut into cubes
- 1 large free-range egg yolk, white reserved for brushing (see tip)
- 2 tbsp cold vodka or water (see tip)
- 400g free-range unsmoked British bacon lardons
- 10g unsalted butter
- 2 large onions, finely chopped
- 350ml double cream
- 100ml whole milk
- 3 large free-range egg yolks, beaten (see tip)
- Pinch of freshly grated nutmeg
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