QUICHE LORRAINE  

Servings: 4

INGREDIENTS
PASTRY:
1 1/3 cups flour
1 stick sweet butter
FILLING:
1/4 lb. bacon, cut in 1 inch pieces, cooked until crisp
1/4 lb Swiss cheese, grated
4 eggs
2 cups heavy cream

1 teaspoon salt
3 tablespoons cold water
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg

INSTRUCTIONS
Mix flour and butter in a bowl with your fingertips. Add salt and water and knead only until dough is well mixed. Dough should be made 12 hours ahead. Cover with a wet towel and place in the refrigerator.
Roll the dough until it is 1/8 inch thick and line four 4-inch pie pans. Then line the pastry shell with foil and raw beans. Cook the shells in a 325 degree oven for 15 minutes. Discard the foil and beans.
Sprad the bacon on the bottom of the half cooked pastry shells. Beat the cream with eggs, salt, pepper, nutmeg and cheese. Pour mixture into pastry shells.
Place in a preheated 400 degree oven for 15 to 20 minutes or until the quiche rises and the top browns.