Quiche Lorraine au Fromage

1. 1

   Heat oven to 425 degrees F.

2. 2

   Mix flour and salt in medium bowl.

3. 3

   Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.

4. 4

   Add ice water, 1 Tbsp.

5. 5

   at a time, mixing lightly with fork until dry ingredients are evenly moistened and mixture clings together when pressed into ball.

6. 6

   (If necessary, stir in more ice water, 1 tsp.

7. 7

   at a time, until dough sticks together.)

8. 8

   Flatten dough to 1/2-inch-thick round on large sheet of plastic wrap; wrap tightly.

9. 9

   Refrigerate 25 min.

10. 10

    or until chilled.

11. 11

    Roll out dough on lightly floured surface to 13-inch round.

12. 12

    Place in 9-inch pie plate; fold under and flute edge.

13. 13

    Sprinkle bacon and cheese onto bottom of crust.

14. 14

    Whisk eggs and cream until blended; pour into crust.

15. 15

    Bake 15 min.

16. 16

    Reduce oven temperature to 350 degrees F. Bake 35 to 40 min.

17. 17

    or until knife inserted in centre comes out clean.

18. 18

    Let stand 10 min.

19. 19

    before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.