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Quiche Lorraine
did you know???
National Quiche Lorraine Day is May 20th
You can serve this classic French egg dish, featuring bacon and Swiss, as a main course anytime of day.
Quiche Lorraine
Flaky Pastry (See Below)
8 slices bacon, crisply cooked and crumbled
1 cup shredded natural Swiss cheese (4 ounces)
1/3 cup finely chopped onion
4 eggs
2 cups whipping (heavy) cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
Heat oven to 425 F
Make Flaky Pastry--except place folded pastry in quiche dish, 9x1 1/2 inches, or pie plate, 9x1 1/4 inches. Unfold and ease into quiche dish, pressing firmly against bottom and side. Trim overhanging edge of pastry even with top of quiche dish.
Sprinkle bacon, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes.
Reduce oven temperature to 300°F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Flaky Pastry
1 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
1/3
cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Mix flour and salt in medium bowl. 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 leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
did you know???
National Quiche Lorraine Day is May 20th
Quiche Lorraine
Flaky Pastry (See Below)
8 slices bacon, crisply cooked and crumbled
1 cup shredded natural Swiss cheese (4 ounces)
1/3 cup finely chopped onion
4 eggs
2 cups whipping (heavy) cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
Heat oven to 425 F
Make Flaky Pastry--except place folded pastry in quiche dish, 9x1 1/2 inches, or pie plate, 9x1 1/4 inches. Unfold and ease into quiche dish, pressing firmly against bottom and side. Trim overhanging edge of pastry even with top of quiche dish.
Sprinkle bacon, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes.
Reduce oven temperature to 300°F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Flaky Pastry
1 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Mix flour and salt in medium bowl. 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 leaves 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 flattened round of pastry in plastic wrap and 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.
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, 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.
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Last Updated:
May 17, 2006
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