My friends and I like to get together for a potluck brunch every once in a while, and it's always an excuse for me to try out a new recipe. My husband so graciously put together a Bloody Mary Bar for us, and was on bar duty for the afternoon. The spread consisted of a french toast casserole, sausage and cheese balls, banana nut muffins, fruit salad, ham balls, sausage and hashbrown casserole, and this Quiche Lorraine.
I've had Quiche Lorraine once before, and what sold me the most was the Swiss cheese. I'm a huge fan, and since that is the main component of this quiche I was sold. Not to mention there is bacon involved, and you can't go wrong with bacon. I opted to make my own crust, but you can easily buy a pre-made crust at the store to save yourself some time. Enjoy!
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1/3 cup plus 1 tbsp. shortening
- 2 to 3 tbsp. cold water
- 8 slices bacon, crisply cooked, crumbled (1/2 cup)
- 1 cup shredded Swiss cheese (4 oz.)
- 1/3 cup finely chopped onion
- 4 large eggs
- 2 cups reduced-fat half-and-half
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. ground red pepper (cayenne)
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. 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).
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.
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.
Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. 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.
Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Source: The Savvy Kitchen