Quiche Lorraine

If you saw my last post, then you know I made 

this quiche for New Years Day breakfast.

And while I wouldn't recommend getting up early while possibly hungover

to cook bacon, make and roll out dough, and whip up some eggs,

the recipe was pretty easy and turned out beautifully

with a flakey crust, and a light texture.

Quiche Lorraine

from Betty Crocker

Crust:

1 cup all purpose flour

1/4 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2-3 tablespoons cold water

Filling:

4 large eggs

2 cups whipping cream

1/2 cup crumbled bacon (about 8 pieces)

1/3 cup chopped onion

1 cup (4 oz) shredded swiss cheese

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne

For the Crust:

Whisk together flour and salt.  Cut in the shortening until dough resembles small peas, using a pastry blender or two knives.  Add the water one spoonful at a time and combine, just until the dough sticks together.  Gather it into a ball, flatten it into a disk, wrap in plastic wrap and put in the fridge for 45 minutes.

When ready, roll out the crust to fit a 9-inch pie dish with enough for a 1 inch overhang.  Place the pastry in the pie dish and press down firmly.  Fold under the overhanging edge and flute as desired.  Line the crust with foil or parchment paper and weight down with dry beans or pie weights.  Bake at 400 for 10 minutes.  Carefully remove foil and bake for another 2 minutes.  Remove and turn oven down to 325.

For the Filling:

Sprinkle the bacon, cheese, and onions into the baked crust.

Whisk the eggs and cream together.  Add salt, pepper, and cayenne.  Pour into pie crust (careful not to overflow).  Bake for 45-50 minutes until a knife in the center comes out clean.  Cool for 10 minutes before serving.

The bacon and whipping cream may  not make this a New Years diet-friendly recipe,

but I highly suggest you bend the rules a bit for a weekend breakfast

Enjoy!