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Quiche Lorraine Sharmagne
from the kitchen of Sharmagne Leland-St. John


1 1/2 cups all purpose flour
Plus extra for dusting
1 pinch of salt
1/2 cup butter sliced into thin pats
1/4 cup freshly grated Romano cheese
4-6 tablespoons iced water

Sift the flour with the salt into a bowl.
Add the butter and blend with 2 knives
or rub in with your fingertips, until it
resembles coarse bread crumbs. Stir in
the grated cheese. Stir in a bit of the
water until the dough holds together.
Shape it into a ball, wrap in a pastry
cloth and chill in the refrigerator for
15 minutes. Preheat the oven to 375
degrees. Unwrap the dough and roll it
out on a lightly floured bread board or
pastry table. Place in a 9 inch glass
quiche pan. With a fork, prick the
bottom of the pastry shell all over.
Trim the edges. Line with parchment
paper and fill with pie weights (you
can use beans, rice, rock salt — virtually
any small, heatproof items to weigh the
crust down so that it neither puffs up
nor slides down). Place the pan on a
cookie sheet. Bake for 15 minutes
allowing the edges to set. Remove the
pie weights and bake for an additional
5 minutes or until golden. Let cool
while you prepare the filling.

1 cup Gruyére cheese, thinly sliced
1/2 cup Gruyére cheese, crumbled
6 slices crisp bacon
3 large eggs
2/3 cup heavy cream
salt and white pepper to taste
6 asparagus spears, trimmed and lightly steamed

Arrange both cheeses in the bottom
of the pastry shell. Sprinkle the
crumbled bacon evenly atop the
cheeses. In a bowl, beat the eggs
and cream together until combined.
Add salt and pepper to taste. Pour
the mixture into the pastry shell.
Place on the cookie sheet in the
oven for an additional 20 minutes
or until the filling is set and a golden
colour. Place the steamed asparagus
in a wheel atop the quiche. Serve at
room temperature.





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