Quiche Lorraine with Provolone Cheese

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

Ingredients:

• 1 1/2 cups sifted flour
• 1/2 cup shortening
• 1/2 tsp salt

Directions:

• 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.

Quiche

Ingredients:

• 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

Directions:

• 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.