Quiche Lorraine

Name: Quiche Lorraine
Ingredients: 1 cup sifted all-purpose flour; 1/4 teaspoon salt; 6 tablespoons butter-flavored shortening; 2 to 3 tablespoons ice water; 12 bacon strips, cooked and crumbled; 4 large eggs; 2 cups half-and-half cream; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1-1/4 cups shredded Swiss cheese

10 ingredients

4 steps

Ingredients

1 cup sifted all-purpose flour
1/4 teaspoon salt
6 tablespoons butter-flavored shortening
2 to 3 tablespoons ice water
12 bacon strips, cooked and crumbled
4 large eggs
2 cups half-and-half cream
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1-1/4 cups shredded Swiss cheese

Directions

1

Combine flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
3

For filling, sprinkle pastry with bacon. Whisk eggs, cream, salt and nutmeg until blended; stir in cheese. Pour over top.
4

Bake on a lower oven rack for 15 minutes. Reduce temperature to 325°; continue to bake until a knife inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before cutting.