Monday, July 20, 2009

Quiche Lorraine with Provolone Cheese


Pie Crust Pastry (makes enough for 2 pie shells, or one covered pie)

  • 1 1/2 cups sifted flour
  • 1/2 cup shortening
  • 1/2 tsp salt
  • Sift flour with salt.
  • Cut the shortening in with pastry blender or two knives until mixture resembles coarse meal.
  • Sprinkle 4 TB ice water, one tablespoon at a time, over the flour mixture and blend it in with a fork.
  • Wrap the dough in waxed paper and chill it for at least 15 minutes.
  • Chilled dough will keep in the refrigerator for 2 days.

  • 5 slices bacon
  • 6 slices provolone cheese
  • 4 eggs, lightly beaten
  • 2 cups heavy cream
  • 1 TB flour
  • Ground nutmeg
  • Cayenne pepper
  • Freshly ground black pepper
  • 1 unbaked 9-inch pie shell
  • Preheat oven to 400 degrees
  • Cut bacon slices in half, fry until crisp, drain, cool and crumble.
  • Line pie plate with unbaked pie shell.
  • Overlap bacon crumbles and cheese slices to cover the bottom of the crust.
  • Combine the eggs, cream, flour, a pinch of nutmeg, a few grains of cayenne pepper, and black pepper.
  • Beat well.
  • Strain and pour over bacon and cheese slices.
  • Bake in hot oven for 15 minutes.
  • Reduce heat to 325 degrees and bake for 30 minutes.

1 comment:

  1. that looks so good - too bad your dad won't eat quiche!