QUICHE LORRAINE

Epicurean Exploits - Food and Recipes
1

I had some leftover of butter, flour, onion and cheese. So I made a variation of the classic Quiche Lorraine. In addition I made the new dough without egg which I also used for the rhubarb tart. Bottom line, it was delicious.

https://www.wineberserkers.com/content/?p=4770
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ENJOY
Martin

2

I wasn’t aware that pie crust dough ever used egg.

We made two quiche this weekend as well: one with leek, bacon and swiss, and the second with onion, asparagus, roasted crimini mushrooms, and parmesan.