Quiche Lorraine (Gluten Free)

 

1

cup Bisquick® Gluten Free mix

1/3

cup plus 1 tablespoon shortening

3

to 4 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

eggs

2

cups whipping cream or half-and-half

1/4

teaspoon salt

1/4

teaspoon pepper

1/8

teaspoon ground red pepper (cayenne)

• 1 Heat oven to 425°F. In medium bowl, cut shortening into Bisquick mix, 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).
• 2 Gather pastry into a ball. In ungreased 9-inch quiche dish, press pastry evenly in bottom and up sides. Bake 12 to 14 minutes or until pastry just begins to brown and is set.
• 3 Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion into crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into crust.
• 4 Bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.