The Lion House Quiche Lorraine

Quiche Lorraine
1 9-inch Pie Crust
1 cup- Shredded Swiss cheese
6 slices- Bacon cooked and crumbled
1 cup- Ham, minced
2 Green Onions
½ Green Pepper, chopped
5 Eggs, slightly beaten
1 cup- Half and Half
1/8 teaspoon- grated Lemon Peel
½ teaspoon- Salt
½ teaspoon- dry Mustard

Arrange cheese, bacon, and ham in bottom of unbaked pie crust. Sprinkle with green onions and green pepper. In medium bowl combine eggs, half and half, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Makes 6 servings.
Lion House Pie Dough
¼ cup- Butter
1/3 cup- Lard
¼ cup- Margarine
1/3 cup- Shortening
1 tablespoon- Sugar
½ teaspoon- Baking Powder
1 teaspoon- Salt
1 tablespoon- Nonfat Dry Milk Powder
1 ½ cups- Pastry Flour plus 1 ½ cups Bread Flour, or 3 cups All-purpose Flour
½ cups plus 1 tablespoon Water

In mixer, cream butter, lard, margarine, and shortening. In bowl, mix sugar, baking powder, salt, and dry milk powder, add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Ad bread flour and mix slightly. Pour in water and beat again only until water is just blended in.

Divide dough into two or three balls. Roll each out on floured board. Line pie pan with dough and cut off excess dough. Flute edges. Prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12-15 minutes or until light golden brown. Or fill unbaked pie shell and bake according to recipe.

Makes 2 to 3 pie shells.

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