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Quiche Lorraine with Turmeric Curry Crust

Recipe by Norbert Tarayre

A twist on the classic French quiche Lorraine featuring a homemade buttery crust colored and flavored with turmeric and Madras curry, filled with a rich custard of eggs, cream, milk, and smoky lardons. Perfect for brunch, lunch, or dinner.

MediumFrenchServes 6

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Source Video
1h 15m
Prep
55m
Cook
16m
Cleanup
2h 26m
Total

Cost Breakdown

Total cost:$5.73
Per serving:$0.96

Critical Success Points

  • Sabling the butter correctly to achieve a sandy texture.
  • Keeping the dough cold and allowing the 30‑minute chill to prevent shrinkage.
  • Do not over‑knead the dough; it should stay tender.
  • Baking until the custard is just set; over‑baking makes it dry.

Safety Warnings

  • Handle the hot oven and pan with oven mitts to avoid burns.
  • Ensure the custard reaches an internal temperature of at least 70°C to safely cook the eggs.
  • When blanching lardons, watch the pot to prevent boiling over.

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