Here’s, almost, what I had for supper last night.From: “Woman’s Day Collector’s Cook Book (revised and enlarged)Published by: Simon and Schuster, New YorkSBN: 671-21986-3Quiche LorraineFrance’s classic cheese pie, with bacon.1-1/2 cups grated Swiss cheese(6 ounces)<br.8 slices crisp bacon, crumbledUnbaked 9” pie shell3 eggs1 cup heavy cream (whipping cream)1/2 cup milk (whole milk)1/2 teaspoon salt1/4 teaspoon pepperDash of cayenne1/2 teaspoon dry mustardSprinkle cheese and bacon in pie shell. Beat remaining ingredients together and pour into pie shell.Bake in moderate oven (375° F.) 45 minutes or until firm and browned.Cut in wedges and serve warm. Serves 6. Notes from me:With the exception of the title and baking temperature, all the ()’s are mine. I made my quiche using “old” cheddar cheese, and a few drops of Tabasco Sauce (The quiche is good made as per the recipe, I just like cheddar every now and again.)Pie Crust Recipe(Tart Shells Too)(Very easily cut in half.)
1 Cup Lard2 Cups Flour½ Cup Cold Water½ Teaspoon Salt(Some sugar, if desired, for sweet pies or tarts.)
This recipe makes enough pastry for 3 nine inch open top pies or 1 covered pie and one open top. You will probably have enough left over to make jam or cheese tarts too, or a small number of butter tarts.
Measure the two cups of flour from a stockpile of sifted flour into the mixing bowl.
Cut the lard (cold from the refrigerator) into the flour using a pastry blender or two knives until it becomes “mealy” (kind of like oatmeal). Use a knife blade to clear the cutter if it becomes clogged.
Dissolve the salt and sugar (if used) in the cold water (Cold tap water will work, but the colder the water is, the better.) and pour it evenly around the bowl. Stir the water in with a knife blade. Use the back of another knife to clear the blade. When the water has been stirred in gather and pat the pastry into a ball (use the ball itself to pick up the stray bits).
Heavily flour a cutting board and place half the pastry on it. Sprinkle more sifted flour on top of the pastry so the dough won’t stick to the rolling pin. (If it starts to, sprinkle on a bit more flour.)
Roll to desired thickness, cut to fit the pie plate, wrap around the rolling pin (if it’s stuck to the cutting board use a long knife blade to cut it free) and fit it to the pie plate. (Patch any holes using torn off pieces from what’s left on the board. Blend the patches with your fingers.)
Fill and bake as the filling needs.
The shells may be frozen, but don’t keep them frozen long, or they’ll pick up a taste. When they’re baked they’re even more crumbly. Notes from me:Cut this recipe in half and you’ll still have more than enough dough to make two open pie crusts.