Making Quiche Lorraine

Quiche Lorraine with Swiss Cheese and Bacon

Cook 6-8 oz bacon, sliced.

While your bacon is cooking, gather you ingredients for the crust.

Grate 8 Tbsp (1 stick) of unsalted butter. Grating your butter was a trick
 I learned in pastry class. Next, pop your butter in the
freezer for about 5 minutes to get it really cold.

Combine 1 1/4 cups of all-purpose flour, 1/2 tsp of salt, and 1/2 tsp of sugar.
Add your cold butter and gentle incorporate until you have pea size pieces of butter.

Slowly add ice cold water to your flour mixture and stir until your dough forms a sticky ball.
Scoop your dough onto a floured surface and knead until firm as shown above.
Caution: a little flour goes a long way. Try not to dry out your dough.

Roll out dough to about 1/4 inch thick. Add flour if you need it. 

Transfer your crust to a 10 inch pie dish.

Cut extra dough from the edges and crimp sides with your fingers or a fork.

Mix 4 eggs and 2 cups of milk. Add a pinch of salt and pepper.

Fill your pie with bacon and about a 1 1/2 cups of Swiss cheese.

Pour your reserved egg mixture over the top and cook in the

oven at 350 for about 1 hour or until the filling is golden brown and firm.

 









Perfectto!