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Quice Lorraine




Source of Recipe


Taste of Home magazine






List of Ingredients



• 2 c. all-purpose flour (NEXT FOUR INGREDIENTS ARE FOR CRUST)
  
• 1/2 t. salt
  
• 3/4 c. butter-flavored shortening
  
• 3 to 4 T. cold water
  
• FILLING:
  
• 12 bacon strips, cooked and crumbled
  
• 4 eggs
  
• 2 c. half-and-half cream
  
• 1/4 t. salt
  
• 1/8 t. ground nutmeg
  
• 1-1/4 c. shredded Swiss cheese
  






Instructions



1. Combine flour and salt in a mixing bowl. Cut in shortening with pastry blender until mixture resembles peas. Add water, a little at a time, until dough comes away from the bowl. Form dough into a ball. Divide in half. On a lightly floured surface, roll half of dough to fit a 9-in. pie plate; transfer to pie plate. Trim and flute edges. Chill. Wrap remaining dough; chill or freeze for another use.
   
2. For filling, sprinkle crumbled bacon in the chilled pie crust.
   
3. In a bowl, beat eggs, cream, salt and nutmeg. Stir in cheese. Pour into crust.
   
4. Bake at 425 degrees for 15 minutes. Reduce temperature to 325 degrees; continue to bake for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
   






Final Comments


Yield: 6 servings.