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Quiche Lorraine

Quiche Lorraine

Quiche Lorraine

Quiche Lorraine

Ingredients

CRUST:
2 cups sifted all-purpose flour
½ teaspoon salt
¾ cup butter-flavored shortening
3 to 4 tablespoons cold water
FILLING:
12 bacon strips, cooked and crumbled
4 eggs
2 cups half-and-half cream
¼ teaspoon salt
teaspoon ground nutmeg
1-¼ cups shredded Swiss cheese

Directions

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.

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