Quiche Lorraine

Crust Ingredients

  • 2 cups flour
  • 1/2 tsp. salt
  • 3/4 cup butter-flavored shortening
  • 3-4 Tbsp. cold water

Filling Ingredients

  • 12 bacon strips, cooked and crumbled
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  • 4 eggs
  • 2 cups half and half cream
  • 1/4 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 1 1/4 cup shredded Swiss cheese


Combine flour and salt in a mixing bowl. Cut in shortening with pastry blender until mixture resembles peas. 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 9 inch 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 in the chilled pie crust. In a bowl, beat eggs, cream, salt and nutmeg. Stir in cheese. Pour into crust. Bake at 425 degrees F for 15 minutes. Reduce temperature to 325 degrees F; continue baking for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings


By Robin from Washington, IA


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Quiche Lorraine
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