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Sunday, 26 April 2009

Quiche Lorraine (Chicken)




Base
400 Flour
220 Butter
5 gm salt
150gm water

Combine the flour, butter, salt and water into a bowl, stir in slow speed
until mixture into a soft dough. Rest the dough in chiller for 20 min.
Roll the dough into pie tray and par bake.

Filling
UHT Cream
Fresh Milk
Egg
salt
pepper
Chicken
Onion chopped
Charddar cheese

Combine UHT Cream, milk, egg salt & pepper into a sauce pan.
Whisk the mixture until well blend.
Also can add in onion, chicken, vege (spinach) & Cheese

Baking time: 25 ~ 30 min
Baking Temp 180C.

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