- Shortcrust Pastry
- 1 ½ cups flour
- 6 Tablespoons butter, chilled
- pinch salt
- beaten egg or water
- ½ lb. bacon, cooked, diced, reserve drippings
- ½ cup onion, chopped
- 4 eggs
- 1 ¼ cup heavy cream
- 1 Tablespoon parsley, chopped
- 1 Tablespoon chives, chopped
- ½ cup cheddar cheese, grated
- ½ cup swiss cheese, grated
- salt & pepper
- Whisk the flour & salt together.
- Quickly cut in the butter in order to keep the butter cool.
- Stir in just enough egg to form a dough.
- Gather it into a ball adding a bit more liquid if necessary to bind the dough pieces together.
- Flatten the dough into a round and refrigerate for 15 minutes.
- Preheat the oven to 350 degrees.
- Roll the crust to fit a 9" pie plate or tart pan. (The original recipe instructs to line the dough with parchment and fill with dried beans, but I simply poked holes in the crust with a fork and baked it.) Bake for 20 minutes.
- For the Filling: Heat the bacon drippings in a pan and sweat the onions in the fat for 10 minutes.
- Beat the eggs in a bowl, whisking in the cream.
- Add the herbs, cheeses, bacon, and onions.
- Mix well and season with salt & pepper.
- Pour into the baked shortcrust pastry and bake for 30-40 minutes or until the center is set. (Mine took closer to 45-50 minutes.)
- Serve warm with a green salad.
Recipe by Reformation Acres at https://www.reformationacres.com/2012/05/quiche-lorraine.html