Quiche Lorraine

Ingredients

Flaky pie crust, bottom crust only, in 9in pie pan

Flaky pastry crust

2-1/4C           Flour, all purpose                                    1.5 hours

1t                  Salt                                                          Including chilling

3/4C + 2T      Crisco

1/3C              Cold water

Mix flour and salt in a food processor

Put shortening cut into cubes into processor

Pulse until size of peas

Trickle in water while pulsing until mixture comes together in a ball

Take out of processor

Divide into two parts (If making only a shell freeze one part)

Refrigerate for 1 hour

Roll it out into 11 to 12” circle

Ingredients for filling

1/4lb              Bacon, cooked, and crumbled

1/4C              Onion, finely  chopped

1/2lb              Jarlsberg cheese, cut into small pieces

3                   Eggs slightly beaten

1C                 Heavy cream                                           45 minutes

1C                 Whole milk

1/2t               Salt

Dash             Cayenne                                                

Dash             Nutmeg

Directions

Line pie pan with pastry

Bake at 450F for 5 minutes

Remove from oven

Sprinkle Jarlsberg, bacon, and onion into the pie shell

Mix the slightly beaten eggs, milk, cream, salt, cayenne, and nutmeg

Strain into the pie shell

Bake 10 minutes at 450F

Reduce heat to 325F

Bake until firm (about 20 minutes)