Ingredients
1-1/2 cups (375 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/4 cup (50 mL) cold butter, cubed
1/4 cup (50 mL) lard or butter, cubed
1 egg yolk
1 tsp (5 mL) vinegar
Ice Water
Filling:
6 slices bacon
1 onions, finely chopped
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
4 eggs
1/2 cup (125 mL) milk
1/4 cup (50 mL) 6% cream
2 tbsp (25 mL) Dijon mustard
3/4 cup (175 mL) Gruyère cheese
Preparation
On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) fluted quiche pan or pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold inside rim. Flute edge if using pie plate. Prick all over with fork. Refrigerate for 30 minutes.
Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; let cool on rack.
Filling:
In large skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels.
Drain fat from pan. Fry onion, pepper and salt over medium heat until softened, about 4 minutes.
In large bowl, whisk together eggs, milk and cream. Crumble bacon and add to egg mixture along with onion. Brush mustard over base of pastry shell; sprinkle with cheese. Pour in egg mixture.
Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven for 20 minutes.)
Servings: 8
Nutritional Info
approx. per serving
- cal333
- pro12 g
- total fat22 g
- sat. fat11 g
- carb21 g
- fibre1 g
- chol161 mg
- sodium407 mg
- %RDI–
- calcium15%
- iron12%
- vit A15%
- vit C2%
- folate22%
Source: www.cbc.ca