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  2. Easy Homemade Quiche Lorraine to Impress Your Family ... - AOL

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    7. Flour the surface where you plan to roll. Use a rolling pin to flatten the dough to about a 12-inch circle. Start by slowly rolling from the center outwards; make sure the dough is spread evenly.

  3. How to Make the Perfect Classic Quiche, According to ... - AOL

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  4. How to Make Quiche Lorraine, the Star of Any Brunch - AOL

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    Quiche Lorraine is a brunch classic filled with melty Swiss cheese, crispy bacon, and caramelized onions. This recipe uses shortcuts to make it quick and easy!

  5. Quiche - Wikipedia

    en.wikipedia.org/wiki/Quiche

    The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used. [ 7 ] The American writer and cookery teacher James Peterson recorded first encountering quiche in the late 1960s and being "convinced it was the most sophisticated and delicious thing [he had] ever tasted".

  6. Shortcrust pastry - Wikipedia

    en.wikipedia.org/wiki/Shortcrust_pastry

    Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies.

  7. Quiche Lorraine - Wikipedia

    en.wikipedia.org/wiki/Quiche_Lorraine

    Quiche Lorraine is a savoury French tart with a filling of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of Lorraine until the mid-20th century. As its popularity spread, nationally and internationally, the addition of cheese became commonplace, although it has been criticised as inauthentic.

  8. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    A dough with very high hydration. In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25]

  9. Easy Homemade Quiche Lorraine to Impress Your Family ... - AOL

    www.aol.com/lifestyle/easy-homemade-quiche...

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