INGREDIENTS
Making the crust for this recipe in advance, freezing
until needed, makes preparations a breeze on serving
day. Bacon can also be cooked (and frozen) ahead of
time; then tossing the last ingredients together is quick
and easy. The recipe can be altered to suit tastes; a
variety of cheeses can be substituted, although Swiss
cheese is classic for the traditional Quiche Lorraine.
Chopped onion can substitute for green onion, but
green onion adds more color. To make a vegetarian
version, substitute 1 c. sliced zucchini or 2 c. raw
spinach for the bacon.
• 3-4 TBS. butter, cold
• 1 c. plus 1 TBS. flour
• 2 TBS. cold water
• 4 eggs
• 1 c. cream
• 1 c. milk
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 1/8 tsp. cayenne
• 5 to 8 oz. raw, lean bacon, fried up crisp (or
substitute veggies)
• 4-5 oz. grated Swiss or other cheese (about 1 c.)
PREPARATION
Process into a coarse meal
in a food processor: 3-4
TBS. butter, cold 1 c. plus
1 TBS. flour
(A fork or pastry cutter
can also be used to “cut”
the butter into the flour.)
Next, add the water
through the top of the
processor while pulsing: 2
TBS. cold water
Pulse just until fairly
mixed. Turn dough out
onto a large piece of
plastic wrap; if a pastry
cloth is used, flour the
cloth first. Let the dough
rest a few minutes, then
roll it out between two
pieces of plastic wrap.
Remove one piece of
wrap, lifting the crust into
an 8-10” pie pan; ease the
crust in and pinch top into
decorative shape. Floured
hands make forming the
crust easier.
The crust may be frozen
for weeks; no need to
thaw it before adding
filling and baking. To finish
making the quiche, mix
together the following:
4 eggs, 1 c. cream,1 c.
milk, 3/4 tsp. salt, 1/2
tsp. black pepper, 1/8 tsp.
cayenne, 5 to 8 oz. raw,
lean bacon, fried up crisp
(or substitute veggies), 4-5
oz. grated Swiss or other
cheese (about 1 c.)
Pour the filling into the
unbaked pie shell and
bake at 425 degrees for
15 minutes, then at 300
degrees for 30 minutes.
Serve warm or at room
temperature.
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