Subj : St. Alfred 04
To   : All
From : Dave Drum
Date : Sat Aug 14 2021 13:12:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "When you're going through hell - keep going." -- Sir Winston Churchill
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