Quiche Lorraine

By jackiemo

Betty Crocker

You can serve this classic French egg dish, featuring bacon and Swiss, as a main course anytime of day

PREP TIME 25Min TOTAL TIME 1Hr 30Min SERVINGS 6

Ingredients

• Pastry
• 1 cup Bisquick® Gluten Free mix
• 1/3 cup plus 1 tablespoon shortening
• 3 to 4 tablespoons cold water
• Filling
• 8 slices bacon, crisply cooked, crumbled (1/2 cup)
• 1 cup shredded Swiss cheese (4 oz)
• 1/3 cup finely chopped onion
• 4 eggs
• 2 cups whipping cream or half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground red pepper (cayenne)

Preparation

Step 1

1 Heat oven to 425°F. In medium bowl, cut shortening into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2 Gather pastry into a ball. In ungreased 9-inch quiche dish, press pastry evenly in bottom and up sides. Bake 12 to 14 minutes or until pastry just begins to brown and is set.
3 Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion into crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into crust.
4 Bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.