Quiche Lorraine

Quiche Lorraine

1. Cook bacon in a medium frypan over medium heat until browned and crisp. Remove from heat. Remove bacon with a slotted spoon; drain bacon on paper towels. Drain off all but 1 tbsp fat from frypan.
2. Return frypan to medium heat. Add onions and sauté until softened, about 5 minutes. Remove from heat; set aside.
3. Preheat oven to 375°F.
4. To prepare crust, roll out pastry on a lightly floured surface. Fit into a 9 inch pie plate, allowing for 1/2 inch overhang. Trim, fold and flute edges of pastry. Prick bottom of crust all over with a fork. Line bottom of crust with a piece of parchment paper and fill crust with pie weights, dried beans or raw rice. This helps prevent the crust from shrinking or puffing up during baking.
5. Bake for 10 minutes. Remove pie plate from oven. Remove pie weights and parchment paper. Prick bottom of crust all over with a fork. Continue baking until crust is light golden around edges, about 10 minutes.
6. Meanwhile, whisk together eggs, salt, pepper and nutmeg in a bowl. Whisk in milk and cream until blended; set aside.
7. Remove pie plate from oven. Sprinkle bottom of crust with bacon. Top with onions. Sprinkle with cheese. Pour egg mixture evenly over top.
8. Continue baking until a knife inserted in centre comes out clean, about 35 minutes. Let stand for 10 minutes before serving.

Foolproof Pastry

1. ​Combine flour and salt in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal.
2. Whisk together 6 tbsp (90 mL) ice water, vinegar and beaten egg.
3. Gradually add ice water mixture to flour mixture, mixing lightly with a fork just until dough starts to hold together. If dough is too dry, gradually mix in additional ice water, 1 tsp (5 mL) at a time, just until dough comes together.
4. Gather dough into a ball; divide in half. Flatten each half into a disc shape. Wrap each disc with plastic wrap and refrigerate for 2 hours before rolling out.

Tip: If desired, this dough may be used to make tart shells. On a lightly floured surface, roll out dough 1/8 inch (3 mm) thick. Using a floured 4 inch (10 cm) cookie cutter, cut dough into rounds. Transfer each round to a muffin cup or tart cup; press into cup to form a tart shell. Makes about 24 tart shells (4 inch/10 cm each).