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Deep-dish quiche Lorraine from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • ground cayenne pepper
  • Gruyère cheese
  • heavy cream
  • sour cream
  • nutmeg
  • onions
  • eggs
  • bacon
  • all-purpose flour
  • milk
  • butter

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Notes about this recipe

  • Queezle_Sister on February 14, 2015

    A very involved recipe, but one sure to please. Just making the crust takes a full day - the most ingenious part is brushing it with egg white after cooking (to for a barrier to the liquid filling, keeping the crust crunchy). A lot of bacon, spiced perfectly (nutmeg and cayenne), and Gruyere cheese made this a big hit with the teenager. I was worried that the custard might spill over into my new oven, so I put ~ 1/2C in each of two custard dishes. These were done more quickly, and also delicious on their own, with neither crust nor bacon.

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