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Quiche Lorraine

Time 1 hour 30 minutes
Yields Serves 12 to 16
Quiche Lorraine

Crust

1

Heat the oven to 350 degrees. Lightly butter 2 (9-inch) pie pans.

2

Blend the flour and salt in a food processor. Add the butter and shortening, and pulse until the mixture looks like meal. Slowly add just enough cold water for the dough to come together.

3

Turn the dough out onto a work surface and shape it into a ball. Cut it in half and wrap each half in plastic. Refrigerate the dough for 1 hour.

4

Roll the dough outward from the center to 1/8 inch thickness. Place the dough in the pie pans, flute the edges and prick the bottoms with a fork. Line the dough with foil, then place dry beans or pie weights on the dough so it does not shrink.

5

Bake the crusts 20 minutes. Remove the beans, then bake the crusts until golden brown, another 5 minutes. Let them cool.

Filling

1

Heat the oven to 375 degrees.

2

Cook the mushrooms in the butter over medium-high heat until they have released their moisture and are lightly browned, about 10 minutes. Add the shallots and cook them until they are softened and very fragrant, about 1 minute.

3

Beat together the eggs and the salt. Add the sour cream and half-and-half. If you like nutmeg, add it to the batter. Beat until smooth.

4

Layer the cheese in the bottom of the cooled pie shells, then layer the chopped mushroom mixture, then another layer of cheese. Add the egg mixture just to the top of the cheese. Do not overfill.

5

Bake the quiches until the center is set and has puffed up a bit, and the quiches are lightly browned, 45 minutes. Cool before cutting.


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