Quiche Lorraine Recipe!

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Quiche originally came from Germany, from the medieval kingdom of Lothringen. The French later renamed it Lorraine. The word quiche is German from Kuchen meaning cake. The original quiche Lorraine did not contain cheese or onions; these ingredients were added later.

Quiche Lorraine
Pastry
1-Cup Flour
1/4 teaspoon salt
1/3 cup shortening
2 to 3 Tablespoons cold water

Filling
8 slices of bacon, crispy cooked, then crumbled
4 large eggs
2 cups half and half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
Optional ingredients
1 cup shredded Swiss cheese or 1/2 cup Gruyere Cheese
1/3 cup finely chopped onions

In a medium bowl, mix together flour salt. Cut shortening in with pastry knife until pieces are about pea size. Sprinkle in cold water one tablespoon at a time until pastry comes together, more water can be used if needed. Shape pastry into a ball. On a lightly floured surface roll dough out to fit a 9-inch quiche dish or a pie plate may also be used.

Sprinkle bacon, cheese and onions (optional) on the piecrust. In a medium bowl beat eggs slightly, and remaining ingredients and mix well pour into piecrust. Bake at 325 degrees for 45 minutes of until a knife inserted into the center comes out clean. Let stand for five minutes before serving.

For Spinach Quiche frozen of fresh may be used. Make sure to squeeze all the water out of frozen spinach. Use a 1/2 if using frozen of 1 cup if using fresh chopped spinach