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Print this Recipe    Quiche 66

Quiche Lorraine

1 cup flour
1 egg yolk
1/2 cup butter
1 tablespoon water
1/2 pound bacon, cooked
1/2 pound Swiss cheese, diced
8 egg yolk
2 cups cream
1/4 teaspoon dry mustard

Combine flour, egg yolk, butter, pinch salt and water in food
processor to form stiff dough. Chill 30 minutes. Roll out and line
quiche dish. Cover pastry with wax paper and fill with rice. Bake
8 minutes at 425F. Discard paper and rice; bake 3 minutes more.
Reduce oven to 350F. In crust, layer bacon and cheese. Combine egg
yolks, cream, 1/4 tsp. salt, mustard, and 1/4 tsp. pepper in blender.
Pour custard into pastry shell. Bake at 350F for 45 minutes, or
until knife comes clean.

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