Quiche Lorraine I
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
- 4 eggs
- 2 cups half and half cream
- 1/4 tsp. salt
- 1/8 tsp. ground nutmeg
- 1 1/4 cup shredded Swiss cheese
Directions
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
Quiche Lorraine II
Ingredients
- 1 pie shell, unbaked (9 inch)
- 4 slices bacon, cooked and crumbled
- 4 thin slices onion, sauteed and soft
- 8 paper thin slices ham, shredded
- 8 paper thin slices Swiss cheese
- 3 eggs
- 1 tsp. dry mustard
- 1/4 tsp. salt
- 1 tsp. chopped chives
- 1 cup half and half, heated
- nutmeg
Directions
Prick bottom of pastry and bake at 450 degrees F for 10 minutes or until flaky, not browned. Sprinkle bacon on bottom of pastry. Add half of shredded ham and spread 4 slices cheese over ham. Add onions and remaining ham and cheese in layers. Beat eggs and add salt, chives, mustard and hot cream. Continue beating. Pour over ham and cheese and let stand 10 minutes. Sprinkle nutmeg on top. Bake at 350 degrees F for 45 minutes or until set.
By Robin from Washington, IA
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