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Article: Quiche Lorraine
- Article from:
- Post-Tribune (IN)
- Article date:
- April 21, 2004
CopyrightCopyright, 2004, Post-Tribune. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION
Servings: 8 (0ne 9-inch quiche)
* 1 and 1/3 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup shortening
* 4 slices thick-cut bacon
* 1 tablespoon unsalted butter or vegetable oil
* 11/2 cups heavy cream
* 3 large eggs
* Salt and freshly ground pepper
Preheat oven to 350 degrees.
For crust, combine flour and salt. Cut shortening into flour using a fork, a pastry cutter, or two knives, until mixture resem-bles extremely coarse meal. Add 4 tablespoons cold water and quickly stir together into a lumpy mass with a fork. Do not over-work dough. Form into a disk, wrap well and chill in the refri-gerator for 15 to ...