This traditional cheeseless quiche requires a somewhat longer baking time and
must stand for half an hour before serving.
6 slices bacon
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.