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Pastry for one crust pie:
1 cup all purpose flour
1/2 teaspoon salt
1/3 cup shortening
2-4 tablespoons ice water
Combine flour and salt. Using pastry blender cut shortening into flour until mixture resembles coarse crumbs. Sprinkle flour mixture with water one tablespoon at a time, mixing lightly with fork. Add water until dough is just moist enough to form a ball when lightly pressed together.
Shape dough into ball, flatten ball to 1/2 inch thickness, roll on floured surface from center to edge 1 1/2 inch larger than inverted 9 inch pie pan; place in pie pan.
Filling:
8 oz. (2 cups) Swiss cheese, cut into thin strips
2 tablespoons flour
4 eggs
1 1/2 cups half-n-half
1/4 cup chopped onions
8 slices crisply crumbled, cooked bacon
Dash pepper
Heat oven to 350°. Toss cheese with flour. In large bowl beat eggs slightly. Add half-n-half, onions, bacon, pepper and cheese; mix well. Pour into pastry-lined pan. Bake at 350° for 40-45 minutes or until knife inserted just off center comes out clean. Cool 10 minutes before serving. Store in refrigerator. 6 servings
Recipe submitted by Jim Catanich
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In French cuisine, a quiche (IPA: [ki:ʃ]) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked.
Quiche Lorraine is perhaps the most common variety. In addition to the egg and cream, it includes bacon or lardons. Cheese is not an ingredient of the original Lorraine recipe, as Julia Child informed Americans: "The classic quiche Lorraine contains heavy cream, eggs and bacon, no cheese."[1] though most contemporary quiche recipes include Gruyère cheese , making a quiche à la gruyère or a quiche vosgienne. The addition of onion to quiche Lorraine makes quiche alsacienne.
The word quiche is derived from the Lorrain dialect of the French language. In Welsh culture, quiche-related catchphrases are numerous, the most popular being "Quiche 'ddi 'rogia" ("Quiche for the lads")
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