Quiche Lorraine au Fromage de Gruyere

Pastry Crust:

1 c. flour

dash salt

dash sugar

3/4 stick butter

2 T. chilled shortening

1/4 c. ice water

Place flour, salt and sugar in the bowl of a food processor fitted with the steel blade.  Cut the butter into smer with the processor running. Pulse several times until the dough starts to form a mass on the blade, add water by dribbles if needed until it does mass onto the blades.

Place the dough onto a lightly floured surface and rapidly push the dough away from you with the heel of your hand to blend the fat and flour.  Gather into a ball, cover and refrigerate for an hour or up to 3 days.

When ready to use, roll the dough between two sheets of parchment paper into a round 2" larger than your pie plate and about 1/4" thick.


6 slices bacon, diced and cooked crisp

3 eggs

1 1/2 c. half and half

salt and pepper to taste

a pinch of freshly grated nutmeg

3/4 cup shredded gruyere cheese

Line pie plate with pastry, crimping edges.  Sprinkle the bacon on the bottom of the crust.

In a large bowl, whisk together remaining ingredients. Pour into pie shell over bacon. Bake in a preheated 375* oven for 25-30 minutes or until quiche is puffed, browned and a knife inserted removes cleanly