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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.
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!
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.
Place another large piece of wax paper on top of the dough. Roll the dough out, between the wax paper sheets, to an 11-inch circle. Remove the top sheet of wax paper. Transfer the crust, still on the other piece of wax paper, to the pie dish, then remove the wax paper from the top. Press the crust gently into the dish.
Recipes for beef stew with bacon, mushrooms, and pearl onions; hearty beef stew; beef carbonnade; and beef goulash. Featuring an Equipment Corner covering dutch ovens and a Science Desk segment exploring how browning meat seals in juiciness.
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Ladle about half of the egg mixture into the crust, transfer the quiche to a baking sheet and put it in the oven. Slide the rack out a bit and pour the rest of the egg mixture into the crust.
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