Quiche Lorraine

Quiche Lorraine 1.5 hours including chilling

Ingredients

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

Flaky pastry crust

1-1/2C           AP Flour                 

1/2t                Salt

4T                 Butter, 1/2 inch cubes                                                                

3T                 Crisco, 1/2 inch cubes

3T                 Cold water

Mix flour and salt in a food processor

Put shortening, and butter cubes into processor

Pulse until size of peas

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

Take out of processor

Flatten into a disk about 4 inches in diameter

Refrigerate for 1 hour

Roll it out into 11 to 12” circle

Ingredients for filling

1/4lb              Bacon, cooked, and crumbled, or ham diced

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)