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Quiche Lorraine

by Sally Bernstein

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

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.

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

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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