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Article: Quiche Lorraine.(Food)(Recipe)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- August 5, 2009
CopyrightCOPYRIGHT 2009 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Crust
1 1/2cups all-purpose flour
1/2 cup cake flour
1 teaspoon salt
1 1/2 sticks chilled, unsalted butter, diced, plus additional
for coating the pan
4 tablespoons chilled vegetable shortening
1/2 cup ice water, plus more as needed
Filling
6 strips crisply cooked bacon
3 large eggs
1 cup heavy cream
Salt and ground black pepper, to taste
Nutmeg, to taste
In a food processor, combine the all-purpose flour, cake flour, salt and butter. Pulse 5 to 6 times in 1/2-second bursts to break up the butter. Add the shortening, then immediately add the ice water while pulsing 2 or 3 times.
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