QUICHE LORAINE

Preparation time: 20 minutes
Pastry chills 1 hour
Baking time: 30 minutes
Serves 4

For the crust:
1 3/4 cups flour
8 tablespoons butter
4 - 6 tablespoons iced water
1/2 teaspoon salt

Filling:
6 slices bacon, cooked crisp and drained
1/2 cup smoked ham, chopped
1/2 cup, Swiss cheese, shredded
1 tablespoon, chives chopped
2 tablespoons butter, cut in small pieces
3 eggs
1 1/2 cups light cream
1/4 teaspoon nutmeg
1/2 teaspoon Kosher salt
1/8 teaspoon ground white pepper

Using the above-listed ingredients, prepare the flaky pastry and chill for 1 hour.

Set oven at 350.

Roll out pastry to 1/8 inch thickness and line a buttered 9 - inch pie pan. Pre-bake the shell until golden, about 10 minutes. Remove from oven.

Cut the crisp cooked bacon into eights. Combine with ham, Swiss and chives and place in the partially cooked shell with 1 tablespoon butter. Reserve.

Beat the eggs and cream together. Season with nutmeg, salt and pepper. Pour the mixture over, straining through a seive, and dot with the rest of the butter.

Bake the quiche until a knife inseted into the middle of the filling comes out clean, about 30 minutes. Cool slightly before cutting.

The quiche may be served hot, warm or cold.