Quiche Lorraine

Quiche Lorraine

This is my first ever quiche. I had excellent quiche Lorraine in Paris at a tiny little bakery on Rue Mouffatard. It was this amazing little street where all of the stores opened stalls out onto the street around 6 every evening. I took a ton of pictures of vegetable stands and a chocolate fountain. I can't seem to find that card though.

8 slices crisp bacon, crumbled
1 1/2 cup Swiss cheese
1/3 cup finely diced onion
4 eggs
1 1/2 cups heavy cream
1/4 tsp salt

Pastry: this pastry is amazing. Truly fabulous. My grandmother, who has been cooking for 60+ years asked for the recipe.
1/3 cup + 1 T shortening
1 cup flour
1/4 tsp salt
about 4 T cold water

Cut shortening into flour and salt. Add water one T at a time until the dough holds together. Refrigerate for at least 10 minutes. Roll out and place in a pie dish. Sprinkle bacon, cheese, and onion on the crust. Whisk together cream, salt, and eggs, and then carefully spoon into crust. There may be some extra filling. This can be baked separately with a quick, Bisquik crust or by itself.
Bake the quiche at 425º for 15 minutes, then cover with tin foil and lower oven to 300º. Cook 30 minutes or until a knife comes out of the center clean. Let rest at least 10 minutes before eating.

Adapted from www.bettycrocker.com