Quiche Lorraine

Published: July 31, 2011

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
⅛	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.