Re: Quiche Lorraine yes, if briefly mix until flour and butter are like breadcrumbs. do not mix it

Great family quarrel. I like more the quiche with goat cheese and Radu it with bacon (normally only has meat). I'm curious what is your opinion, who will get more votes and favorable comments.
Quiche Lorraine - Preparation Place the butter and water in the freezer for 15 minutes. In food processor place the flour, a teaspoon of salt and then cold butter cut into cubes. Give a few pulses until flour becomes sandy. pulled pork Then turn and the robot and add water, spoon by spoon. The dough should gather into ball shaped robot. With cold hands (keep them under cold water tap) pour dough on plastic wrap, give him the disc shape and flatten it as hard as you can. Give the refrigerator at least 30 minutes. * You can use brisee bought pate, if you find the dough sit in the refrigerator Cat, cut bacon strips or cubes. In a pan (without added fat) fried bacon over low heat until crispy. Take her on kitchen towels to drain excess fat. * With bacon can add some fried onion slices; you get a quiche crust ALSACIENNE Spread a thin round sheet with diameter greater pulled pork than 25 cm. With a plate cut from a sheet 25 cm diameter circle. Place the circle of dough into a 20cm diameter round tray (I put parchment paper on the bottom of greased pan and a little oil on the sidelines). Place over ham fried dough. Sprinkle grated cheese pulled pork over ham. * Quiche pulled pork lorraine can do without cheese; in this case the cream-egg mixture next used 225 gr sour cream and 3 eggs Beat eggs well and add sour cream, with salt (watch the salt! it's possible to be salty ham, taste it and then put salt in the mixture cream-egg), pulled pork pepper (I put quite a lot) and a pinch of ground nutmeg. Pour this mixture over the cheese. Shake pan to sit evenly than cream. Give the oven at 180C for 35 minutes. Allow to cool and then slice. It is very good, cold or reheated.

Re: Quiche Lorraine I used ham and cheese came out phenomenally good! Extraordinary recipe must tell you that your site daily use, it's a true inspiration and all the recipes that I came up photos now Congratulations! Keep it up!
Re: Quiche Lorraine to say it was over in an hour? I think it was too little pulled pork for November 4. Very easy to do, although at first it seemed complicated.
Re: Quiche Lorraine Dear Joan, I is new to the dough. pulled pork Can you tell me, please, which is the technique of tension, so it does not stick? I've stretched it between two sheets of plastic, with rolling pin, but even all night in the fridge, I still sometimes stuck to the foil. Your dough, but looks great in pictures ... Otherwise, the tart is delicious. Thanks for the recipe!
Re: Quiche Lorraine Dear John! I did Alsatian version, but I used onion elbows. gave an amazing flavor. It was very good. However I wonder why not put no salt in the dough and it not be better to bake the crust a bit before coming to the filling. I did after your instructions and got to the bottom pulled pork of the pan as if unripe. s.au edges of baking beautiful, but the bottom has remained soft and transparent as seen in your picture and it was kinda weird to eat.
Re: Quiche Lorraine pulled pork in the dough because I do not put salt crust becomes so crispy (keep moisture). but if you Simiti lack can put salt. not ripen unless crusts pulled pork before filling is liquid or if it requires a low temperature pulled pork baking. usually the bottom is softer, the stuffing, but should not be immature, meaning to feel the taste of raw dough.
Re: Quiche Lorraine Thanks so much for the reply. The first comment I meant I used the baked onion ... but not out. Now cook your chicken stew recipe with beer. Congratulations on your site and for all the patience.
Re: Quiche Lorraine yes, if briefly mix until flour and butter are like breadcrumbs. do not mix it up more.
Re: Quiche Lorraine Joan course ... At first not quite understand when you said "use such ingredient even feel the difference" ... But now I've evolved! Or taste buds causing me more and more slices of quiche Today I went to school ... it was "battle" on them hahahaha (especially since here people do not really cook at home as we understand this process ..)
Re: Quiche Lorraine Good point, Laura. to know you and your buds have evolved. I saw this at my husband, who already feels any change in food, without knowing exactly what it is, but I quickly signals that something is different, that's better or worse depending on how exchange quality ingredients or techniques used. positive side is (in our case, and you do not know if s