Quiche Lorraine III

Ideal for a brunch or luncheon, this classic recipe highlights a delicious meal. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes!

Yield

6 servings

Crust Ingredients

2 cups sifted all-purpose flour
1/2 teaspoon salt
3/4 cup butter-flavored shortening
3 to 4 tablespoons cold water

Filling Ingredients

12 bacon strips, cooked and crumbled
4 eggs
2 cups half-and-half cream
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/4 cups shredded Swiss cheese

Directions

Preheat oven to 425°F (218°C). Combine flour and salt in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Add water, a little at a time, until dough comes away from the bowl. Form dough into a ball. Divide in half.

On a lightly floured surface, roll half of dough to fit a 9-inch pie plate; transfer to pie plate. Trim and flute edges. Chill. Wrap remaining dough; chill or freeze for another use.

For filling: Sprinkle crumbled bacon into the chilled pie crust. In a bowl, beat eggs, cream, salt and nutmeg. Stir in cheese. Pour into crust.

Bake for 15 minutes. Reduce temperature to 325°F (163°C); continue to bake for 30 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Nutritional Information

1 serving (1 piece) equals 618 calories, 44 g fat (18 g saturated fat), 71 mg cholesterol, 596 mg sodium, 32 g carbohydrate, 1 g fiber, 17 g protein.

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