Recipe

Quiche Lorraine Recipe

Add Step-by-Step Photos	Ivy / All my dishes 7 months, 3 weeks ago This is a dish I made for the first time. It was an incredible delight this one. The unique blending of the cheese with the bacon and onions made it divine. The leftover we ate it for breakfast and it was so good. Prep:60m Cook:45m Servings:6	Ivy
	cheese bacon tasty

bacon and onion

dough

rolling dough

in oven proof dish

ready

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Ingredients

For dough:

2 Cups of Flour

1 teaspoon of Salt

2/3 Cup + 2 Tablespoon of vegetable Shortening

2-3 Tablespoons of cold Water

For filling:

8 slices of Bacon, crumbled

2 1/2 Cups of shredded Swiss Cheese (I use Emmentaler)

2 Tablespoons of Flour

4 Eggs

3/4 Cup of Cream

3/4 Cup of Half and Half (half cream half milk - mix it yourself if you can’t find any)

1/2 teaspoon Salt

Dash of Pepper

1/4 Cup chopped Onions

Directions

For dough:

In a large bowl, combine the flour and salt. Using a fork, squish the shortening into the flour mixture until only pea-sized crumbles are left. Pour in 1 tablespoon of water and mix well, then a second tablespoon. Mix with your hand at this point. Kneed for a while until it has reached a pliable consistency - it should not be flaky or sticky, but somewhere in between. Only add another tablespoon of water (or less) if it is still flaky.

Shape dough into a ball, wrap in plastic wrap, and place in the refrigerator for 45 minutes so that the dough can become firm.

Preheat oven to 177°C (350°F).

Cook bacon in a large skillet over medium heat until crisp.

Remove to a towel-lined plate to soak off some of the grease, and once cool, crumble.

Sauté the onion in the bacon drippings until softened and set aside.

Place your pie dough in the pie dish so that it’s ready to have everything poured in; set aside.

In a medium bowl, combine the cheese and flour - mix well. In a large bowl, beat the eggs slightly, and then add cream, half and half, onion, salt, pepper, bacon, and cheese mixture.

Mix well.

Ladle into the pie crust-lined pie dish.

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