Quiche Lorraine
[ Prep Time: 25 Minutes | Start to Finish: 1 Hour 40 Minutes | 6 servings ]
- Pastry
- 1 cup Bisquick Gluten Free mix
- ⅓ cup plus 1 tablespoon shortening
- 3 to 4 tablespoons cold water
- Filling
- 8 slices gluten-free bacon, crisply cooked, crumbled (½ cup)
- 1 cup shredded Swiss cheese (4 oz)
- ⅓ cup finely chopped onion
- 4 eggs
- 2 cups whipping cream or half-and-half
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon ground red pepper (cayenne)
Heat oven to 425°F. In medium bowl, cut shortening into Bisquick mix using pastry blender or fork until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. In ungreased 9-inch quiche dish, press pastry evenly in bottom and up side. Bake 12 to 14 minutes or until pastry just begins to brown and is set.
Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion into crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into crust.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.
1 Serving: Calories 460; Total Fat 34g (Saturated Fat 14g; Trans Fat 3g); Cholesterol 195mg; Sodium 590mg; Total Carbohydrate 23g (Dietary Fiber 0g); Protein 15g Exchanges: 1 Starch, ½ Low-Fat Milk, 1 Medium-Fat Meat, 5 Fat Carbohydrate Choices: 1½
For a nice twist to this recipe, add a 4-ounce can of mushrooms pieces and stems, drained, and a 2-ounce jar of diced pimientos, well drained, with the bacon.