Quiche Lorraine

When I was a young teenager, the mother of the children I was babysitting occasionally had me start dinner for their family.   She would have the crust and all the ingredients prepared for this quiche so all I had to do was assemble and place in the oven.  That was over 35 years ago and I am still enjoying this wonderful quiche.

1 1/4 cups flour
1/4 tsp salt
1/2 cup butter (1 stick)
1/4 cup cold water
1 egg white to brush over crust (I just put this extra yolk in with the rest of the eggs)

1/2 lb - 1 lb cooked bacon, broken into small pieces (or 8 oz of diced ham)
1/4 cup chopped onion
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
4 eggs, slightly beaten
1 pint Half and Half (2 cups)
dash of salt, black pepper and cayenne pepper
2 TBS chopped fresh parsley (dried is fine if you don't have fresh)

Preheat oven to 375 degrees.

Combine flour and salt.  Cut in butter with a pastry blender until mixture resembles course crumbs.  Gradually, add water; mix with a fork until blended. 

Line a quiche pan or a 9" pie pan with pastry.  Press into the bottom and up the sides of the pan, crimping the edges.  Brush the crust with one egg white. Put this extra yolk in with the rest of the egg mixture.

Combine bacon, onion and cheese; place in the crust.  Combine eggs, half and half, salt, black pepper and cayenne pepper.  Pour over the cheese mixture.  Sprinkle with parsley.

Bake at 375 degrees for 35 minutes or until the top has puffed and is golden brown.

Variation: substitute ham (about 8 oz)  

                 You can also put in any combination of cooked meat or  cooked vegetables, too.  

                 Suggestions: broccoli, spinach, mushrooms, red or green pepper, tomatoes, sausage, etc.

Source:  Nancy H.

Janice