• St. Alfred 04

    From Dave Drum@1:3634/12 to All on Sat Aug 14 13:12:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Alfred Hitchcock's Quiche Lorraine
    Categories: Pastry, Pork, Cheese, Dairy
    Yield: 8 Servings

    MMMMM---------------------------CRUST--------------------------------
    1 1/2 c Sifted cake flour
    1/2 ts Salt
    1/2 c Butter
    1/2 c Cold water
    1 tb Butter; softened

    MMMMM--------------------------FILLING-------------------------------
    12 sl Bacon
    1 c Swiss cheese
    4 lg Eggs
    2 c Cream
    1/2 ts Salt
    pn Nutmeg
    pn (generous) sugar
    pn Cayenne
    Fresh ground black pepper

    MAKE CRUST: Sift flour and salt together. With
    fingertips, work in butter until crumbly. Slowly add
    water, stirring with fork. Shape into a ball; roll in
    waxed paper; refrigerate about 1/2 hour, or until easy
    to roll out.

    Heat oven to 425ºF/218ºC. On floured board, roll-out
    dough into large circle, about 14" in diameter. Fit into
    11 1/2" plate. Flute edge. With fork, prick bottom well.
    Refrigerate 30 minutes. Meanwhile, make filling.

    Fry bacon until crisp. (I always get best results baking
    bacon on sheet pan, draining fat as it collects.)
    Crumble into small pieces. Finely grate Swiss cheese.
    Set bacon and cheese aside.

    Break eggs into a bowl. Add cream, salt & sugar and
    spices. Beat just long enough to combine.

    Spread surface of pastry shell with 1 Tbsp softened
    butter. Sprinkle bacon and cheese over bottom of shell.
    Pour cream mixture over all and bake 15 minutes.

    Reduce oven temperature to 300ºF/150ºC and bake 20
    minutes longer, or until silver knife inserted in center
    comes out clean. Serve hot, cut into wedges.

    Makes 8 main-dish, or 20 appetizer-sized, servings

    RECIPE FROM: http://old.lostrecipesfound.com

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