Classic Quiche Lorraine
This traditional cheeseless quiche requires a somewhat longer baking time and
must stand for half an hour before serving.
- 6 slices bacon
- 4 eggs
- 1 1/4 cups half-and-half
- 1/2 cup whipping cream
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup butter
- 2 tablespoons vegetable shortening
- 1 egg, slightly beaten
- Heat oven to 375 degrees F.
- Prepare Egg Pastry and bake the empty shell for 10 minutes. Remove from oven
and set aside.
- Sauté bacon in a skillet over medium-high heat until barely crisp (about 6 minutes);
drain well. Chop into pieces and sprinkle over bottom of the partially baked quiche
- 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 minutes); custard will be soft.
- Remove from oven and cool 30 minutes.
- Serve at room temperature.
- Egg Pastry: In medium 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-inch circle. Ease pastry
into a 9 1/2-inch quiche pan. Trim edge to about a 1/2-inch overhang, then fold
pastry under, even with top of dish.