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Quiche Lorraine Au Fromage

Quiche Lorraine au Fromage recipe
photo by:kraft
Here's our riff on the classic Quiche Lorraine, with a blend of Colby and Monterey Jack cheeses and smoky crumbled bacon. Bon appetit!
15 min
1 hr 35 min
8 servings
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What You Need

cup  plus 2 Tbsp. flour
tsp.  salt
cup  (1/2 stick) cold butter
cup  shortening
cup  ice water
slices  OSCAR MAYER Bacon, cooked, crumbled
cup  KRAFT Shredded Colby & Monterey Jack Cheeses
cups  half-and-half

Make It

HEAT oven to 425ºF.

MIX flour and salt in medium bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add ice water, 1 Tbsp. at a time, mixing lightly with fork until dry ingredients are evenly moistened and mixture clings together when pressed into ball. (If necessary, stir in more ice water, 1 tsp. at a time, until dough sticks together.) Flatten dough to 1/2-inch-thick disc on large sheet of plastic wrap; wrap securely. Refrigerate 20 to 25 min. or until well chilled.

ROLL out dough on lightly floured surface to 13-inch round. Place in 9-inch pie plate; fold under and flute edge. Sprinkle bacon and cheese onto bottom of crust. Whisk eggs and half-and-half until well blended; pour into crust.

BAKE 15 min. Reduce oven temperature to 350ºF. Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Kraft Kitchens Tips

Substitute a 10-inch quiche dish for the pie plate. Prepare as directed, reducing the final bake time to 25 to 30 min. or until knife inserted in center comes out clean.
Serving Suggestion
Serve this flavorful quiche with smart sides, such as a fresh fruit salad and small roll.
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