Classic Quiche Lorraine
This traditional cheeseless Classic Quiche Lorraine 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 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 minutes); custard will be soft.
- Remove from oven and cool 30 minutes.
- Serve at room temperature.
- 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.
Photo credit: (c) Can Stock Photo / Azurita