Quiche Lorraine
Serves 6
Pastry Mix:
5 cups flour
1 tsp. salt
2 cups shortening (Crisco)
1 tsp. sugar
For 1 shell:
1 heaping cup mix
2½ Tbsp. cold water
Filling:
2 Tbsp. butter
½ cup cubed Canadian bacon, ham or regular bacon
¼ cup finely minced onions (optional)
3 eggs
1½ cup whipping cream
⅛ tsp. dry mustard
½ tsp. salt (¼ tsp. if use Canadian bacon)
cayenne pepper, to taste
1 cup grated Swiss cheese
Make pastry shell. Chill, then pre-bake 8-9 minutes. Brush with egg yolk and bake for another minute or two.
Filling:
In 2 Tbsp. butter lightly sauté ½ cup cubed Canadian bacon, ham or regular bacon. (Optional: add ¼ cup finely minced onions.)
Beat 3 eggs (by hand) until foamy and add:
1½ cup whipping cream, ⅛ tsp. dry mustard, ½ tsp. salt (¼ tsp. if use Canadian bacon), cayenne pepper, to taste
and 1 cup grated Swiss cheese.
Bake in oven 25-30 minutes after filling shell.
©Sally Bernstein, 2006