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Quiche Lorraine

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Pastry for one crust pie:

1 cup all purpose flour
1/2 teaspoon salt
1/3 cup shortening
2-4 tablespoons ice water

Combine flour and salt. Using pastry blender cut shortening into flour until mixture resembles coarse crumbs. Sprinkle flour mixture with water one tablespoon at a time, mixing lightly with fork. Add water until dough is just moist enough to form a ball when lightly pressed together.

Shape dough into ball, flatten ball to 1/2 inch thickness, roll on floured surface from center to edge 1 1/2 inch larger than inverted 9 inch pie pan; place in pie pan.

Filling:

8 oz. (2 cups) Swiss cheese, cut into thin strips
2 tablespoons flour
4 eggs
1 1/2 cups half-n-half
1/4 cup chopped onions
8 slices crisply crumbled, cooked bacon
Dash pepper

Heat oven to 350°. Toss cheese with flour. In large bowl beat eggs slightly. Add half-n-half, onions, bacon, pepper and cheese; mix well. Pour into pastry-lined pan. Bake at 350° for 40-45 minutes or until knife inserted just off center comes out clean. Cool 10 minutes before serving. Store in refrigerator. 6 servings