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Quiche Lorraine

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in
Paul Bocuse: Simply Delicious

By Paul Bocuse

Published 2014

  • About

Ingredients

Dough

  • 5 tablespoons (75 g) butter
  • 1 ½ cups (150

Method

If you are preparing a crust from scratch, place the flour and salt in a large mixing bowl. Take the butter out of the refrigerator an hour before beginning the crust. Break the butter into the bowl in little nut-sized pieces, then use your fingers to “pinch” the flour and butter together. Work quickly to make a crumbly mixture, then add the water and quickly form the dough into a ball, working

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