metric weights Plastic wrap 1 chef’s knife 1 vegetable peeler 1 grater 1 wide, shallow sauté pan 1 rubber spatula or slotted spoon 1 sheet pan lined with paper towels 2 containers 1 rolling pin One 9-inch tart ring or pan 1 dough docker or fork Parchment paper or cheesecloth Pie weights 1 medium mixing bowl 1 stainless steel hand whisk 1 pastry brush >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS A regular quiche Lorraine is a pie filled with ham, Swiss cheese, and a custard made of milk, cream, and eggs as a binder The dough is usually pie dough, pâte brisée Puff pastry does not bake well when it is in contact with a liquid custard In this recipe, vegetables replace the ham It’s important to cook them well or they will release water during the baking and make the custard loose Beer is added to the vegetables when you cook them and they absorb and retain its flavor It is important to cook out all of the beer or it too will make the custard watery For the same reasons as in the onion tart, I like to make the custard with whole milk, heavy cream, egg yolk, and whole eggs The pie crust has to be fully baked because once it’s in contact with the ... vegetables replace the ham It’s important to cook them well or they will release water during the baking and make the custard loose Beer is added to the vegetables when you cook them and they absorb and retain its... cook out all of the beer or it too will make the custard watery For the same reasons as in the onion tart, I like to make the custard with whole milk, heavy cream, egg yolk, and whole eggs The pie crust has to be... One 9-inch tart ring or pan 1 dough docker or fork Parchment paper or cheesecloth Pie weights 1 medium mixing bowl 1 stainless steel hand whisk 1 pastry brush >> Read this recipe through twice from start