Quiche Lorraine PRINT
|2||cups sifted all-purpose flour|
|¾||cup butter-flavored shortening|
|3 to 4||tablespoons cold water|
|12||bacon strips, cooked and crumbled|
|2||cups half-and-half cream|
|⅛||teaspoon ground nutmeg|
|1-¼||cups shredded Swiss cheese|
Combine flour and salt in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs.
Add water, a little at a time, until dough comes away from the bowl. Form dough into a ball. Divide in half.
On a lightly floured surface, roll half of dough to fit a 9-in. pie plate; transfer to pie plate. Trim and flute edges. Chill.
Wrap remaining dough; chill or freeze for another use.For filling, sprinkle crumbled bacon into the chilled pie crust. In a bowl, beat eggs, cream, salt and nutmeg. Stir in cheese. Pour into crust.
Bake at 425° for 15 minutes. Reduce temperature to 325°; continue to bake for 30 to 40 minutes or until a knife inserted near the center comes out clean.
Let stand 10 minutes before cutting. Yield: 6 servings.