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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.
Our best quiche recipes can be served for breakfast, brunch or dinner, plus on holidays and special occasions. ... make a homemade crust with pastry flour, cold butter, egg, milk, sugar and salt ...
Let the quiche cool for about 30 minutes, then remove the outer ring of the tart pan, cut into wedges and serve. "Just the way my Mother used to do," says Pépin.
Mean while, in a sauce pan, whisk the whole wheat flour, milk, salt and cayenne pepper. Begin to cook the white sauce, stirring continuously until thickened. Add the baking powder at this stage and whisk until well blended. Turn off heat and add the corn and stir.
Preheat the oven to 425°F. Roll out the refrigerated pie crust and line a 9- or 10-inch pie or quiche plate. Prick the dough all over with the tines of a fork and crimp the edges between your thumb and forefinger so they form a pattern along the top edge of the plate.
The filling of the quiche. The recipe serves six people. The pastry is composed of flour, salt, butter, lard, and milk; the filling also includes milk, as well as double cream, eggs, tarragon, salt, pepper, cheddar, spinach, and broad or soya beans. [3] [4] Charles has previously expressed a fondness for egg dishes, especially scrambled eggs. [5]
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Quiche is a French dish originating from the eastern part of the country. It may derive from an older preparation called féouse [ 2 ] typical in the city of Nancy in the 16th century. The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used. [ 3 ]