Quiche Lorraine

We've tried lots of different quiche recipes, but this one is by far the best! The crust was absolutely amazing! And there were a lot of helpful tips with the recipe too!

This recipe is from Julia Childs book, Mastering the Art of French Cooking.

This is a super easy meal, and is great with garden

salad or fruit and some french bread.

Crust

1 cup flour

3/4 stick butter

2 Tb vegetable oil

3-4 Tb ice water

6-8 Slices bacon (I used some cut-up ham)

3 eggs

1 1/2 cup cream or half and half

1/2 tsp salt

pinch of pepper

pinch of nutmeg

2 Tb. butter

Using a pastry cutter, cut the butter and oil into the flour. Add the water and stir till it comes together. Roll out on floured surface until it is the size that will fit your pie pan. Use your rolling pin to pick up the crust and place in pan. Prick the bottom with a fork, or lay foil over your crust and pour in some dry beans to keep your crust from bubbling. Cook in 400• oven for 8-9 minutes, and remove foil and beans.

Brown your ham or bacon in 1 Tb butter, and lay in bottom of partially cooked pie shell. (I also added a little bit of shredded parmesan cheese over the ham.) Beat eggs and cream or half and half with seasonings. Pour over ham or bacon, and cook for 25- 30 minutes in upper third of your oven, until the quiche has puffed and browned. Important step: After you pull your quiche out of the oven, carefully slide it out of your pan onto a hot platter and serve. It's important to un-mold your quiche . The circulation of air will help prevent your crust from getting soggy. And voila! A tasty, easy french dish. Bon appetit!