RECIPE: Quiche Lorraine
I know there's many versions of this dish. I like this one!
For the crust:
1 cup flour
1 tsp salt
1/3 cup vegetable shortening, chilled
3 Tbsp iced water
Flour, for dusting
1 cup Half-and-Half cream
1 pinch black pepper
1 pinch dry mustard
1 pinch paprika
For the filling:
6 slices bacon, cooked and chopped coarsely
1/3 cup diced yellow onion, sautÃ©ed until translucent
3 ounces GruyÃ¨re cheese, grated
3 ounces Swiss Emmental cheese, grated
Preheat oven to 350 degrees F.
Make the crust: in large bowl, combine flour and salt. Cut in the shortening. Add water to bring dough together. Roll dough out on floured surface and place into 9-inch pie plate.
Make egg mixture: in another bowl, whisk together eggs, cream, pepper, dry mustard and paprika. Set aside.
Assemble: sprinkle bacon, then onion, and then the cheeses on top of crust, saving 1 chopped slice of bacon for the top garnish. Pour egg mixture slowly into the shell to the rim. Sprinkle reserved bacon on top of quiche.
Cover with foil and bake for 35 minutes. Then remove foil and finish baking for 10 minutes. Cool on wire rack. Serve warm or at room temperature.