MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Alfred Hitchcock's Quiche Lorraine
Categories: Pastry, Pork, Cheese, Dairy
Yield: 8 Servings
MMMMM---------------------------CRUST--------------------------------
1 1/2 c Sifted cake flour
1/2 ts Salt
1/2 c Butter
1/2 c Cold water
1 tb Butter; softened
MMMMM--------------------------FILLING-------------------------------
12 sl Bacon
1 c Swiss cheese
4 lg Eggs
2 c Cream
1/2 ts Salt
pn Nutmeg
pn (generous) sugar
pn Cayenne
Fresh ground black pepper
MAKE CRUST: Sift flour and salt together. With
fingertips, work in butter until crumbly. Slowly add
water, stirring with fork. Shape into a ball; roll in
waxed paper; refrigerate about 1/2 hour, or until easy
to roll out.
Heat oven to 425ºF/218ºC. On floured board, roll-out
dough into large circle, about 14" in diameter. Fit into
11 1/2" plate. Flute edge. With fork, prick bottom well.
Refrigerate 30 minutes. Meanwhile, make filling.
Fry bacon until crisp. (I always get best results baking
bacon on sheet pan, draining fat as it collects.)
Crumble into small pieces. Finely grate Swiss cheese.
Set bacon and cheese aside.
Break eggs into a bowl. Add cream, salt & sugar and
spices. Beat just long enough to combine.
Spread surface of pastry shell with 1 Tbsp softened
butter. Sprinkle bacon and cheese over bottom of shell.
Pour cream mixture over all and bake 15 minutes.
Reduce oven temperature to 300ºF/150ºC and bake 20
minutes longer, or until silver knife inserted in center
comes out clean. Serve hot, cut into wedges.
Makes 8 main-dish, or 20 appetizer-sized, servings
RECIPE FROM:
http://old.lostrecipesfound.com
Uncle Dirty Dave's Archives
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