Quiche Lorraine

Work butter and shortening lightly into flour and salt. Make a well of the crumbly flour mixture and gradually stir in the water- the index finger is used to stir the liquid quickly into the flour, in a spiral fashion, beginning at the inside of the well and gradually moving to the outer edge. Dough should be soft enough to gather in a ball but not stick to fingers or board. Allow dough to rest in refrigerator for at least 2 hours, wrapped in a damp, wrung-out cloth.

Roll out dough and place into a 9" pie plate, brush with egg white and prick it well.

QUICHE:

Preheat oven to 375 degrees F.

Chop the bacon into 1-inch lengths. Cook the bacon in a heavy skillet, stirring constantly, until the fat is almost rendered out, but the bacon is not yet crisp. Drain on paper toweling.

Scald the cream to hasten the cooking time. Cool slightly, then beat together with eggs, salt, pepper, nutmeg and chives.

Sprinkle the bacon and Swiss cheese in the bottom of the pie shell.Pour the custard mixture over it. Bake 35 to 40 minutes or until the top is golden brown.

To test for doneness, insert a knife near the edge of the custard and if the blade comes out clean, the custard will be solid all the way through when finished cooking. If custard seems overdone, test at the center to see if they are as well-done as at the edges- if so, set the quiche in ice water to arrest further cooking.