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Quiche Lorraine




Pastry:

1 cup sifted enriched flour
1/2 tsp salt
1/3 cup shortening
3-4 tbsp cold water

Sift together flour and salt.  Cut in shortening until particles are the size of small peas.  Sprinkle cold water over mixture, tossing lightly with fork until dough is moist enough to hold together.  Form into a ball.

Roll out on floured pastry cloth or board to a circle 1-1/2 inches larger than inverted 8 inch pie pan.  Fit pastry loosely into pan.  Fold edge to form a standing rim.  Flute the edges.

Filling:

1/2 pound bacon (or 1/4 pound ham, diced)
1/4 pound Swiss or American cheese, grated (or 3 oz Gruyere cheese)
3 eggs
2 cups milk or light cream
1 tsp salt
1/16 tsp pepper
1/16 tsp cayenne pepper

Fry bacon until crisp.  Crumble into pastry-lined pan.  Arrange grated cheese over bacon.

Beat eggs slightly with rotary beater; add milk or cream and seasonings.  Blend and pour over bacon and cheese in pan.

Bake in hot oven 400F for 35-45 minutes.  Do not over bake.  Remove from oven while centre still appears soft.  Cool 5-10 minutes before serving.

Serves 6.

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