Quiche Lorraine
"In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight sided), and with a thin, light crust...."
INGREDIENTS
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For the Crust:
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2 cups flour
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1/4 teaspoon salt
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pinch sugar
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8 tablespoon cold butter, cut into small pieces
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3 tablespoon cold vegetable shortening, cut into small pieces
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1 egg, lightly beaten
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For the Filling:
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6 ounce slab bacon, diced
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2 eggs, lightly beaten
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1 1/2 cups heavy cream
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1/2 teaspoon salt
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Freshly grated nutmeg
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Freshly ground black pepper
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