Quiche Lorraine

By kdet

This Quiche Lorraine recipe is so good! The savory, open-faced pastry crust is filled with bacon, eggs and Swiss cheese. Enjoy!

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

Preparation

Step 1

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° fahrenheit for 15 minutes. Reduce temperature to 325° fahrenheit; 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.