Heat oven to 425 degrees F. Stir baking mix and 1/4 cup light cream to make a soft dough. Knead 5 times. Roll 2 inches larger than an inverted 9 inch pie pan. Ease into pan and flute edge. Sprinkle bacon, cheese and onion over crust. Beat remaining ingredients with rotary beater until blended. Pour into crust. Bake 15 minutes. Reduce oven temperature to 300degrees F. Bake about 35 minutes or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before serving. Serves 6.
By Robin from Washington, IA
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(Archived Jan 13, 2011)Quiche Lorraine
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
(Archived Jan 13, 2011)Quiche Lorraine
By Robin from Washington, IA