Reviews
Add Rating & Review
Back to Pate Brisee for Maple-Bacon Quiche
All Reviews for Pate Brisee for Maple-Bacon Quiche
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Pate Brisee for Maple-Bacon Quiche
Credit:
James Merrell
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
2 sticks (16 tablespoons) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Gallery
Pate Brisee for Maple-Bacon Quiche
Credit:
James Merrell
Gallery
Pate Brisee for Maple-Bacon Quiche
Credit:
James Merrell
Pate Brisee for Maple-Bacon Quiche
Credit:
James Merrell
Pate Brisee for Maple-Bacon Quiche
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 sticks (16 tablespoons) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just holds together (no longer than 30 seconds).
Shape dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Brisee for Maple-Bacon Quiche
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Brisee for Maple-Bacon Quiche
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
