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Easy Quiche Lorraine

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Ingredients
  Butter 1⁄2 Cup (8 tbs)
  Flour 2 Cup (32 tbs)
  Shortening 7 Tablespoon (Crisco)
  Salt 1⁄2 Teaspoon
  Cold water 6 Tablespoon
  Egg white 1 , lightly beaten
  Bacon slices 8
  Eggs 5 Large
  Salt To Taste
  Pepper To Taste
  Nutmeg To Taste
  Heavy cream 1 Pint
  Gruyere cheese 8 Ounce, grated
  Onion 1 Small, finely chopped
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
Directions

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.
Knead lightly.
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.
Set aside.
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.

Recipe Summary

Cuisine: 
Asian
Method: 
Baked

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