Quiche Lorraine
A Quiche Lorraine is a tender, buttery crust that holds bacon, onions and cheese encased in the most delicate egg custard.
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Cooking tools:
- Rolling pin
- Dish pie plate
- Fork
- Pie weights
- Parchment paper
- Aluminum foil
- Oven
- Freezer
- Stove
- Skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Refrigerator
- Microwave
- Air fryer
- Slotted spoon
- Spatula
- Cooling rack
- Kitchen towel
Ingredients
- 1 single crust pie dough, refrigerated (if frozen, thaw first)
- 1/2 lb bacon
- 1 small onion, thinly sliced or minced
- 1/2 cup grated cheese (cheddar, gruyere, monterey jack, colby jack, etc.)
- 8 large eggs
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
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