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Quiche Lorraine Recipe from Betty Crocker
Ingredients
  • subheading: Pastry:
  • 1 cup Gold Medal™ all-purpose flour
  • ¼ teaspoon salt
  • ⅓ cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • subheading: Filling:
  • 8 slices bacon, crisply cooked, crumbled (½ cup)
  • 1 cup shredded Swiss or Cheddar cheese (4 oz)
  • ⅓ cup finely chopped onion
  • 4 large eggs
  • 2 cups whipping cream or half-and-half
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon ground red pepper (cayenne)
  • Save on this Recipe
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