Quiche with Semolina Crust

Semolina Crust, from Once Upon a Tart

    Makes two 9-inch crusts.
  • 2 1/2 c all-purpose flour
  • 3 T semolina flour
  • 1 t salt
  • 12 T (1 1/2 stick) unsalted butter, cold
  • 3 T vegetable shortening, cold

Cut together ingredients in food processor (don't over-process). Sprinkle dough with ice water until it holds together (3-5 T). Divide dough in two balls and flatten into disks. Chill. Roll out and press into tart pan; prick bottom. Chill again. Bake for 15-20 minutes at 400 before filling.

Quiche Lorraine filling

  • 8 oz bacon
  • 5 large eggs
  • 3/4 c heavy cream
  • freshly grated nutmeg
  • 1/2 c grated Gruyere cheese
  • salt and pepper to taste

Saute or microwave bacon until crispy. Crumble over crust. (You can substitue ham, and/or add vegetables, such as steamed broccoli, mushrooms, or peppers.) Beat eggs and cream, add salt, pepper and nutmeg. Pour over crust. Sprinkle with cheese. Bake at 400 until set and golden brown, about 25 minutes.

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