Quiche Lorraine

Name: Quiche Lorraine
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 118 milliliters slices bacon, crisply cooked, crumbled; 4 larges eggs; 237 milliliters Gold Medal® all-purpose flour; 0 teaspoons ground red pepper (cayenne); 79 milliliters finely chopped onion; 0 teaspoons pepper; 0 teaspoons salt; 79 milliliters shortening; 113 grams cup shredded Swiss or Cheddar cheese; 2 Tbsps cold water; 473 milliliters whipping cream or half-and-half

You can never have too many main course recipes, so give Quiche Lorraine a try. This recipe serves 6. One serving contains 582 calories, 13g of protein, and 51g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of whipping cream, eggs, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 2 hours and 5 minutes.

Instructions

In medium bowl, mix flour and salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Ingredients you will need

Shortening

Peas

Equipment you will use

Blender

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Bowl

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Ingredients you will need

Shortening

Dough

Wrap

Equipment you will use

Plastic Wrap

Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

Ingredients you will need

Roll

Equipment you will use

Rolling Pin

Oven

Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry.

Equipment you will use

Aluminum Foil

Let foil extend over edge to prevent excessive browning.

Equipment you will use

Aluminum Foil

Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.

Ingredients you will need

Crust