Tourtiére & Quiche Lorraine


 Tourtiére

  • Minced Pork, Celery, Potratos, Carrots
  • Double crusted with enriched dough

  1. Fill the pie
  2. Egg was the rim
  3. Press the edges of the cover so it gets a bit larger and cover the whole pie
  4. Open vents
  5. Cover the pie
  6. Egg wash before crimping so there are no pools of EW
  7. Crip the rim (video 3:50) Optional but preferred
  8. Pies can go right to the oven
  9. Pie should be brown and Center should be bubbly


Quiche

Quiche mix: Eggs, Cream, Milk

  1. Fill the pie with bacon, asparragus and cheese. Leave room for mix
  2. Pour quiche mix, about 5mm below rim
  3. Push down any dry bits so it "insulates" with mix
  4. It should create a dome. Test with knife.



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