Quiche Lorraine is a Savory pie that originated in France. (We love all things French!!) They are the masters of food and this quiche is no exception. One bite will transport you to a sidewalk-cafe in Paris…!!! Make it for dinner, breakfast, or a special party~ anytime you feel like making something seriously delicious and IMPRESSIVE.
Bakes @ 350 degrees for 40 minutes.
Serve warm or cold.
Stands alone or you can serve with our Spinach Salad or Food Nanny Hot Crescent Rolls.
Quiche Lorraine
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Ingredients
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½ - ¾ cup ice cold water
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2 cups White Kamut flour, plus more for rolling out
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½ teaspoon French gray coarse salt
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½ cup (1 stick) cold butter, diced
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¼ cup Shortening (Cisco)
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½ pound bacon
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1 small onion minced
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1 green pepper chopped
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1 ½ cups milk
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½ pound cheddar cheese grated
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3 eggs beaten
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1 teaspoon coarse salt
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¼ teaspoon fresh ground black pepper
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1 teaspoon Worcestershire
Easy Kamut Pie Dough
Filling:
Directions
Pie Dough:
Prepare ice water: fill a medium bowl with ice, some water and let sit while preparing dough.
Stir flour and salt together in a medium bowl. Cut in cold diced butter and shortening with a pastry blender or work by hand until mixture resembles coarse crumbs
Pour in half the ice water. Mix with a fork and pour in the rest. Stir with a fork until it comes together. Ga Direction Pour in half the ice water. Mix with a fork and pour in the rest. Stir with a fork until it comes together. Gather dough into a ball by hand.
Move dough to a lightly floured surface and flatten with palm until about 1 inch thick. (If time permits, wrap dough in plastic and refrigerate for 30 minutes. This helps dough not shrink. May also freeze dough for up to 2 months.) Sprinkle a little flour onto surface. Put a little flour on rolling pin and roll dough. Be careful not to push down so hard that dough tears or sticks to surface. While rolling out dough, gently make quarter turns to form a large round. Make sure to have enough flour underneath so that dough does not stick to surface.
Get out a 9 inch pie plate, preferably glass. Roll dough up onto rolling pin. Carefully unroll dough evenly over top of pie plate. Press down around the inside so it is firmly in place. Flute as desired. Will have extra dough that can be used for another pie or a top crust. Use leftover dough to make our Jam Roll-Ups (recipe found on page 144).
Make sure to poke holes in the bottom and around sides of dough so crust will not Direction Make sure to poke holes in the bottom and around sides of dough so crust will not bubble up. For single crust: Bake at 450®¨ for 10-12 minutes. (Ovens vary, watch pie so crust will not get too brown. Use pie crust shield if desired.) Store in pie pan or take out and freeze in freezer bag or wrapped in plastic, and again in aluminum foil. May freeze for up to 2 months.
Filling:
In a medium sized skillet on medium heat saute the bacon, onion and green pepper until the vegetables are soft and the bacon is cooked. Drain off the fat. Set aside.
In a small saucepan over medium heat bring the milk almost to a boil. Turn the heat off and let the milk sit for about 2 min. Add the grated cheese. Stir and let it melt into the milk.
Add the beaten eggs, salt, ground black pepper and Worcestershire into the milk mixture. Stir until blended.
Spoon the bacon and vegetables into the bottom of the unbaked piecrust. Pour the cheese mixture over.
Carefully place the pie pan in the oven and bake at 350 degrees for 40 min.