Which of the following processes is part of preparing a Quiche Lorraine before baking?

Chilling the pastry is a crucial step in preparing a Quiche Lorraine before baking. When making the dough for the pie crust, chilling it helps to firm up the fat, which contributes to a flaky crust once baked. This step allows the gluten in the flour to relax, making it easier to roll out the pastry without shrinking during baking. Additionally, a chilled pastry will hold its shape better in the oven, preventing it from becoming overly puffy or losing its structure.

The other processes, while potentially relevant in different contexts, are not specifically necessary for preparing a Quiche Lorraine. Whipping egg whites is more common in recipes requiring a fluffy texture, such as soufflés, and does not apply to the typical filling of a quiche. Infusing herbs may add flavor to a dish, but it’s not a standardized step for quiche preparation since the herbs may be added directly to the filling without the need for infusion. Steaming the filling is also not a common practice for quiche; instead, the filling is usually combined and poured into the crust to be baked directly. Therefore, chilling the pastry is the essential process that directly impacts the quality of the quiche.