Ingredients
- Pastry:
- (For one single crust 8", 9", or 10" pie
- 1-1/4 cups sifted flour
- 1/2 tsp salt
- 1/3 cup chilled vegetable shortening or lard
- 1/4 cup ice water
- Filling:
- 1/2 lb. crisply cooked bacon, crumbled, OR 1/2 lb. of crumbled ground pork sausage (cooked)
- 4 eggs, lightly beaten
- 1 tsp salt 1/8 tsp white pepper
- Pinch cayene pepper
- 1/8 tsp nutmeg (optional)
- 1-3/4 cups of light cream
- 1 TBS melted butter
Directions
For Pastry:
Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water over surface, 1 TBS. at a time, and mix in lightly and quickly with a fork, just until pastry holds together. Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about i" thick, evening up rough edges. Using a lightly floured, stockinette-covered rolling pin and short, firm strokes, roll into a circle about 3" larger than the pan you plan to use. To transfer pastry to pan, lay rolling pin across center of pastry circle, fold half of pastry over pin and ease into pan; press lightly. Seal any cracks or holes by pressing dampened scraps of pastry on top. Trim pastry so it hangs evenly 1" over rim, roll overhang under even with rim and crimp or flute edges.
For filling:
Preheat oven to 425 degrees. Prick bottom and sides of the pastry (9") witha fork. cover with wax paper and fill with
UNCOOKED rice or DRIED BEANS (You will not use these). Bake 5-7 minutes until firm but not brown, then cool slightly on wire rack. Remove paper and rice. Sprinkle bacon and cheese (or sausage) evenly over pie shell. Mix together remaining ingredients and strain through a fine sieve. Place pie shell on partly pulled-out oven rack, then pour in egg mixture. Bake uncovered, 15 minutes at 425 degrees, reduce heat to 350 degrees and bake 10-15 minutes longer or until a knife inserted halfway between center and rim comes out clean. Cool on wire rack 8 to 10 minutes before cutting into wedges. Serve as an appetizer or luncheon entree'. (Makes ten appetizers or six entrees)
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Submitted 6/13/05.
Source: Doubleday Cookbook
Submitted By: tc c
tc726@citrus.inif.net
Quiche Lorraine