The Magnificent Quiche Lorraine

What could be more French than the classic Quiche Lorraine?
I was inspired to begin cooking up French cuisine during my last year in college over thirty years ago, when I took a French language class, and by the arrival of a new French chef that was just starting to become popular in America, none other than Jaques Pepin.

A quiche is fairly easy to make and provides a bit of elegance as a lunch or even dinner meal.
While it may be "easier" to get pre-made flaky type of dough for the pie crust, nothing beats making homemade, and I'm a stickler for making everything from scratch.

Pastry:
1 ½ cups flour
¼ teaspoon salt
6 tablespoons (¾ stick) sweet butter
1 tablespoon vegetable shortening
¼ cup cold water

In a stainless steel mixing bowl, work the flour, salt, butter and shortening together until you have a course mixture. Add the water and mix into a ball. Line a 10½ inch flan ring or quiche pan and refrigerate for about an hour.
Quiche Filling:

¼ pound bacon
4 eggs
1½ cups milk
½ cup heavy cream
1 teaspoon salt
¼ teaspoon ground white pepper
5 ounces of Gruyere or Emmenthal cheese, diced
Cut the bacon into small strips and blanch in boiling water for about 3 minutes.

Beat the eggs only until well mixed. Stir in the milk, cream, salt and pepper.
Line the bottom of the flan or quiche pan with the bacon and sprinkle the cheese over it. Add the egg mixture into flan or quiche pan and bake for I hour in a 400 º F oven.

Remove from the oven and let cool and rest for about 15 minutes.
Bon Appétit