Recipe for cooking classic quiche lorraine

Quick Meals- Salad and Quiche :: Quiche

Classic Quiche Lorraine

This traditional cheeseless quiche requires a somewhat longer baking time and must stand for half an hr. before servings.

6 slices bacon
Egg Pastry for Quiche
4 eggs
1 1/4 C. half-and-half
1/2 C. whipping cream
3/4 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. freshly grated nutmeg

Preheat oven to 375 degrees F.

Prepare Egg Pastry for Quiche and bake the empty shell for 10 min. Remove from oven and set aside.

Saut bacon in a skillet over med.-high heat until barely crisp (about 6 min.); drain well. Chop into pieces and sprinkle over bottom of the partially baked quiche shell.

In a mixing bowl, beat eggs and stir in half-and-half, cream, salt, pepper and nutmeg. Pour over bacon in shell and bake until knife inserted in center comes out clean (45 to 50 min.); custard will be soft. Remove from oven and cool 30 min. Serve at room temperature.

Egg Pastry
1 1/4 C. flour
1/4 tsp. salt
1/4 C. butter
2 Tbsp. vegetable shortening
1 egg, slightly beaten

In med. bowl, mix flour and salt. Using a pastry blender or two knives, cut in butter and shortening until mixture is crumbly.

Gradually add egg to flour mixture, stirring until dough is evenly moistened and begins to cling together. Shape into a flattened ball.

Roll out on a floured board or pastry cloth to about a 12-in. circle. Ease pastry into a 9 1/2-in. quiche pan. Trim edge to about a 1/2-in. overhang, then fold pastry under, even with top of dish.