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Quiche A La Lorraine


8 servings @ 2hrs 5min

= TIPS =
01) roll the dough to 1.2cm thick & roll it even
02) make sure the thickness at the side of the dough are the same when putting into pie dish
03) depend on oven's temperature, bake the crust till half baked, make sure it gets more heat from the bottom
04) careful that the bottom crust is not fully baked. Bake in low heat might helps fully baked the crust


= Pastry =
1 & 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 tsp salt
1/2 cup (1 stick) butter, chilled and cut into small pieces
¼ cup ice water

= Filling =
8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg



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