Gathering ingredients |
Simmering bacon |
Maybe someday I'll be able to make a crust that is both beautiful AND light and flaky.
Bacon, cheese, & onions in pie shell |
Quiche Lorraine
9" Pie crust, unbaked1/2 lb Bacon, crisped & crumbled
4 oz Swiss cheese, grated
1/3 C Minced onion
4 Eggs
2 C Whipping cream or light cream
3/4 tsp Salt
1/4 tsp Sugar
1/8 tsp Cayenne red pepper
Heat oven to 425 F. degrees. Prepare the pastry. Cook and crumble the bacon. Sprinkle bacon, cheese, and onion in pastry shell. In a bowl, beat eggs slightly and blend in the remaining ingredients. Pour cream mixture into pie pan.
Ready for the oven |
Serves about 6
Mmm! Looks & smells delicious! |
Pie Crust
1 C Flour1/2 tsp Salt
1/3 C Shortening
2-1/2 to 3-1/2 TB Cold water
In medium bowl, combine flour and salt. Using pastry blender, cut in shortening until particles are the size of small peas. Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with a fork. Add water just until dough is moist enough to hold together.
Form dough into a ball. Place on well-floured surface. Flatten ball slightly; smooth edges. Roll dough to a cirlce 1" larger than inverted 9" pan. Ease crust carefully into pan. Press in place. Trim edges and crinkle or mold edge as desired.
Serves about 6 |
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