Quiche Lorraine

Photo by gwen s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • CRUST:

  • 2

    cups sifted all-purpose flour

  • 1/2

    teaspoon salt

  • 3/4

    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

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon ground nutmeg

  • 1-1/4

    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.

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