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Quiche Lorraine Jacques Pépin
Ingredients
  • subheading: For the dough:
  • 1 ½ cups all-purpose flour (do not sift before measuring)
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • ½ cup unsalted butter, very cold
  • ¼ to ½ cup ice-cold water
  • subheading: For the filling:
  • 3 large eggs, preferably organic
  • 2 cups half-and-half
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons chopped chives, optional
  • 5 slices bacon, cooked until crisp in the microwave for 3 to 5 minutes
  • 1 to 1¼ cups Gruyère or Swiss cheese, about 4 ounces, grated or shredded
Note: Ingredients may have been altered from the original.
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