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Quiche Lorraine

TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling YIELD: 8 servings.
This classic quiche lorraine is ideal for a brunch. 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.—Marcy Cella, L'Anse, Michigan

Ingredients

  • 1 cup sifted all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons butter-flavored shortening
  • 2 to 3 tablespoons ice water
  • FILLING:
  • 12 bacon strips, cooked and crumbled
  • 4 large eggs
  • 2 cups half-and-half cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1-1/4 cups shredded Swiss cheese

Directions

  • 1. Combine flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  • 2. Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
  • 3. For filling, sprinkle pastry with bacon. Whisk eggs, cream, salt and nutmeg until blended; stir in cheese. Pour over top.
  • 4. Bake on a lower oven rack for 15 minutes. Reduce temperature to 325°; continue to bake until a knife inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 618 calories, 44g fat (18g saturated fat), 71mg cholesterol, 596mg sodium, 32g carbohydrate (4g sugars, 1g fiber), 17g protein.

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