QUICHE LORRAINE AU FROMAGE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Quiche Lorraine Au Fromage image

Try our riff on the classic Quiche Lorraine Au Fromage. Serve up this Quiche Lorraine Au Fromage for French-inspired brunches and parties.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

1 cup plus 2 Tbsp. flour
1/4 tsp. salt
1/4 cup cold butter
1/4 cup shortening
1/4 cup ice water
8 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup KRAFT Cheddar & Swiss Cheese Expertly Paired for Eggs, Omelets and Quiches
3 eggs
2 cups half-and-half

Steps:

  • Heat oven to 425ºF.
  • Mix flour and salt in medium bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add ice water, 1 Tbsp. at a time, mixing lightly with fork until dry ingredients are evenly moistened and mixture clings together when pressed into ball. (If necessary, stir in more ice water, 1 tsp. at a time, until dough sticks together.) Flatten dough to 1/2-inch-thick round on large sheet of plastic wrap; wrap securely. Refrigerate 20 to 25 min. or until well chilled.
  • Roll out dough on lightly floured surface to 13-inch round. Place in 9-inch pie plate; fold under and flute edge. Sprinkle bacon and cheese onto bottom of crust. Whisk eggs and half-and-half until blended; pour into crust.
  • Bake 15 min. Reduce oven temperature to 350ºF. Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Nutrition Facts : Calories 360, Fat 28 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 130 mg, Sodium 370 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 3 g, Protein 13 g

There are no comments yet!