November 8, 2011: Quiche Lorraine Recipe

Here’s my favorite version of the classic Quiche Lorraine. The filling is just enough for the shell without overflowing the crust, as many other recipes will do. Being that I always have eggs on hand, this is one of my favorite brunch dishes.

Quiche Lorraine

Crust:

1 cup flour

¾ t. salt

1/3 cup (5 1/3 tablespoons) shortening

3 T. cold water

Mix together the flour and salt. Cut in the shortening until mixture resembles coarse meal. Sprinkle the water over the top and combine with a fork. Shape into a ball. Roll out on a lightly floured surface and fit to 8” pie pan.

Filling:

6 slices bacon

1/3 cup diced yellow onion

6 ounces sliced Muenster cheese, cubed in small pieces

4 eggs

1 T. flour

1 cup half and half

½ t. each black pepper, mustard, paprika

Preheat oven to 350 degrees.

In a heavy skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon to a paper towel. Add the onions to the same pan and cook for a couple minutes, just until soft. Crumble the bacon into the pie crust. Remove onions from skillet with a slotted spoon and add to pie crust on top of bacon. Sprinkle cheese over all.

Whisk together eggs, flour, half and half and seasonings. Slowly pour into pie shell. Cover edges with foil or a crust guard. Bake for 40 – 45 minutes, until firm in the center.