Classic Quiche Lorraine
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Ingredients

  • 175 g plain flour
  • 100 g very cold butter
  • 1 egg yolk
  • Iced water
  • 184 g pack
  • 1 tbsp oil
  • 320 ml double cream
  • 2 egg yolks
  • Black pepper
  • 4 tsp cold water
  • 23 x 2.5cm loose
  • 4-5 minutes more until the pastry is pale golden
  • 30 seconds until frothy.

Instructions

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