Pastry Dough
1 1/2 cups all-purpose flour
1/4 cup water
1/4 cup cold butter, cut into pieces
3/4 cup vegetable shortening, cut into pieces
2 tablespoons grated cheddar cheese
1 teaspoon salt
Filling
1 1/2 cups heavy cream
1 1/2 tablespoons cold butter, cut into pieces
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
6 slices of cooked bacon, crumbled
4 eggs
To taste: black pepper
Accessory
Circular tart pan with removable bottom, 28 cm in diameter
Pastry Dough
1 1/2 cups all-purpose flour
1/4 cup water
1/4 cup cold butter, cut into pieces
3/4 cup vegetable shortening, cut into pieces
2 tablespoons grated cheddar cheese
1 teaspoon salt
Filling
1 1/2 cups heavy cream
1 1/2 tablespoons cold butter, cut into pieces
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
6 slices of cooked bacon, crumbled
4 eggs
To taste: black pepper
Accessory
Circular tart pan with removable bottom, 28 cm in diameter
Mix together flour and salt
Add cold butter and vegetable shortening
Mix until a dough forms
Gradually add water and knead with hands
Shape into a ball and wrap in plastic film
Refrigerate for 15 minutes
Preheat oven to medium temperature
Roll out the dough on a floured surface, large enough to cover the tart pan
Place the dough in the tart pan, pressing it into the corners
Shape the remaining dough into rolls and press them against the sides of the tart pan, covering it completely
Poke the bottom of the crust with a fork in several places
Cover with aluminum foil and bake for 20 minutes
Remove foil and continue baking until golden brown
Let cool and reserve
Filling: Fry the bacon until crispy and crumble. Reserve
In a bowl, mix together all ingredients except butter. Reserve
Preheat oven to medium temperature
Crumble the bacon over the mixture and fill the quiche crust
Top with butter and bake for 30 minutes or until firm
Let cool and serve.
