The Message (MSG)
24-28 “‘For here’s what I’m going to do: I’m going to take you out of these countries, gather you from all over, and bring you back to your own land. I’ll pour pure water over you and scrub you clean. I’ll give you a new heart, put a new spirit in you. I’ll remove the stone heart from your body and replace it with a heart that’s God-willed, not self-willed. I’ll put my Spirit in you and make it possible for you to do what I tell you and live by my commands. You’ll once again live in the land I gave your ancestors. You’ll be my people! I’ll be your God!
Quiche is the quintessential main dish for breakfast, lunch or dinner! Together with a cinnamon roll and some fruit = breakfast. Add a nice tossed salad = lunch. Combine with perfectly steamed veggies and fresh bread = dinner! See what I mean? This Quiche Lorraine started out as the main feature of Sunday Brunch. The leftovers served up a deliciously quick and easy dinner. Don’t let making a pie crust keep you from this wonderfully versatile dish. If pie crusts aren’t your thing, Pillsbury has just the one for you! Happy Eating!
- 1 cup Gold Medal® all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 2 to 3 tablespoons cold water
- 8 slices bacon, crisply cooked, crumbled (1/2 cup)
- 1 cup shredded Swiss cheese (4 oz)
- 1/3 cup finely chopped onion
- 4 large eggs
- 2 cups whipping cream or half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper (cayenne)
If you don’t use a Pillsbury Pie Crust, then here is the next best! 🙂
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Fold and roll pastry under, even with plate; flute as desired.
Allow quiche to sit 10 minutes before cutting into wedges.