Quiche Lorraine Au Fromage

(Courtesy of Kraft)

Ingredients:
1 c. plus 2 Tbsp. flour
1/4 tsp. salt
1/4 c. cold butter
1/4 c. shortening
1/4 c. ice water
8 slices bacon, cooked and crumbled
1 c. shredded Colby & Monterey Jack cheeses
3 eggs
2 c. half-and-half

Directions:
Heat oven to 425 degrees.

Mix flour and salt in a medium bowl.  Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.  Add ice water, 1 Tbsp. at a time, mixing lightly with fork until dry ingredients are evenly moistened and mixture clings together when pressed into ball (if necessary, stir in more ice water, 1 tsp. at a time, until dough sticks together).  Flatten dough to 1/2 inch thick round on large sheet of plastic wrap; wrap securely.  Refrigerate 20-25 minutes or until well chilled.

Roll out dough on lightly floured surface to 13 inch round.  Place in 9 inch pie plate; fold under and flute edge.  Sprinkle bacon and cheese onto bottom of crust.  Whisk eggs and half-and-half until blended; pour into crust.

Bake 15 minutes.  Reduce oven temperature to 350 degrees.  Bake 35-40 minutes or until knife inserted in center comes out clean.  Let stand 10 minutes before serving.