Classic Quiche Lorraine

This traditional cheeseless quiche requires a somewhat longer baking time and must stand for half an hour before serving.

6 slices bacon
Egg Pastry for Quiche
4 eggs
1 1/4 cups half-and-half
1/2 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly grated nutmeg

Heat oven to 375 degrees F.

Prepare Egg Pastry for Quiche and bake the empty shell for 10 minutes. Remove from oven and set aside.

Saut bacon in a skillet over medium-high heat until barely crisp (about 6 minutes); drain well. Chop into pieces and sprinkle over bottom of the partially baked quiche shell.

In a mixing bowl, beat eggs and stir in half-and-half, cream, salt, pepper and nutmeg. Pour over bacon in shell and bake until knife inserted in center comes out clean (45 to 50 minutes); custard will be soft. Remove from oven and cool 30 minutes. Serve at room temperature.

Egg Pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup butter
2 tablespoons vegetable shortening
1 egg, slightly beaten

In medium bowl, mix flour and salt. Using a pastry blender or two knives, cut in butter and shortening until mixture is crumbly.

Gradually add egg to flour mixture, stirring until dough is evenly moistened and begins to cling together. Shape into a flattened ball.

Roll out on a floured board or pastry cloth to about a 12-inch circle. Ease pastry into a 9 1/2-inch quiche pan. Trim edge to about a 1/2-inch overhang, then fold pastry under, even with top of dish.