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Quiche Lorraine II
Reviews:
February 16, 2011

This is an amazing and simple recipe for a classic Quiche Lorraine. I've made quiches before, not realizing that you need to cook the pie crust BEFORE you pour the wet egg mixture into it. I was dubious looking at my cooked crusts before adding the filling, but this was just wonderful. The egg mixture moistens the crusts to the perfect consistency of soft and flaky. I didn't change a thing either, which is unusual for me as I'm a born fiddler and substituter and this says something for the quality and reliability of the recipe. Really good!

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