Quiche Lorraine

I made this for Easter brunch and it was amazing. It was savory and rich without being heavy. You can add in additional vegetables, such as a chopped Roma tomato or 1/2 bag chopped cooked spinach for more color, but then it is no longer a traditional quiche “Lorraine”.

Preheat oven to 425 degrees. Roll out one Pie Pastry Crust (recipe to follow) or store brought pie pastry crust to fit a 9 inch glass pie plate or tart pan. Carefully line pastry with foil, gently pressing the foil to the bottom and side of the pastry. Bake for 10 minutes. Remove foil and bake another 2-3 minutes or until pastry just begins to brown. If bubbles form in pastry, gently press them down. After removing from oven, reduce heat to 325 degrees. Sprinkle onto pastry crust:

8 slices of bacon, cooked crisp and crumbled
1 cup of shredded Swiss cheese
1/3 cup finely diced onion
If adding a vegetable, add chopped vegetable now.

In a small bowl, whisk together:
4 eggs
2 cups half and half (can use fat free)
1/4 teaspoon salt
1/4 teaspoon pepper

Pour egg mixture over bacon, cheese and onion in the pastry crust. Bake for 45 minutes or until knife comes out clean. Let stand 10 minutes before serving.

Serves 8

Pie Pastry Crust Recipe
This recipe makes enough for two 9-inch pie crusts.

In a shallow bowl, mix together:

3 cups flour

1/2 teaspoon salt

Add:

6 tablespoons vegetable shortening

6 tablespoons cold butter, cut into pieces

Using two knives or a pastry blender, cut the mixture until it resembles crumbs. Slowly start adding ice water, 1 tablespoon at a time, using a fork or pastry blender to combine the mixture. Continue to to this just until the dry ingredients cling together, but mixture is not too wet. You could add up to 6 tablespoons of water. Divide mixture, wrap in wax paper or plastic wrap and refrigerate at least one hour before rolling out.

Related posts:

1. Bacon and Egg Tart
2. Blueberry Pie
3. Donna’s Almond Puff
4. Dijon Ham and Cheese Cups
5. Pie Pastry Crust