Easy Quiche Lorraine
|Butter||1⁄2 Cup (8 tbs)|
|Flour||2 Cup (32 tbs)|
|Shortening||7 Tablespoon (Crisco)|
|Cold water||6 Tablespoon|
|Egg white||1 , lightly beaten|
|Heavy cream||1 Pint|
|Gruyere cheese||8 Ounce, grated|
|Onion||1 Small, finely chopped|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
With a pastry blender, cut the cold butter into the flour until the mixture resembles coarse cornmeal.
Cut in the shortening and salt.
Gradually add the water, stirring with a fork until the mixture forms into a ball.
Wrap the dough in wax paper and chill for about one or two hours.
Meanwhile, cut the bacon into small pieces.
Fry in a skillet until crisp.
Drain on paper toweling.
In a mixing bowl beat the eggs well with the salt, pepper and nutmeg.
Stir in the cream.
On a lightly floured surface, roll the dough out to about a twelve-inch circle.
Ease the dough into a nine-inch quiche pan and flute the edges.
Brush the pie shell with egg white.
Chill for twenty minutes.
Arrange the bacon, gruyere cheese and onion in the pie shell.
Carefully pour in the egg mixture.
Sprinkle with the Parmesan cheese.
Bake at 375 degrees about thirty minutes, or until the top is nicely browned.
Do not overcook.