Gruyère and Bacon Quiche

Click here to watch our how-to video, where our food director Annabelle Waugh walks you through this entire recipe.

Pastry: In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.

In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. Drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc. Wrap in plastic wrap and refrigerate until chilled, at least 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate or quiche dish. Trim edge to leave 1-inch (2.5 cm) overhang; fold under pastry rim and flute edge. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil to cover completely; fill with pie weights or dried beans. Bake in bottom third of 400ºF (200ºC) oven for 20 minutes. Remove weights and foil. Bake until light golden, 10 to 15 minutes. Let cool on rack.

Meanwhile, in small skillet, cook bacon over medium-high heat until browned and crisp, 6 to 8 minutes. Drain off fat.

Meanwhile, in bowl, whisk together eggs, milk, cream, salt and pepper.

Sprinkle cheese, bacon and green onions into pie shell; pour egg mixture over top. Bake in 375ºF (190ºC) oven until filling is set and knife inserted in centre comes out clean, 55 to 60 minutes, covering pastry rim with foil if browning too much. Let cool in pan on rack for 10 minutes before serving.

Source : Canadian Living Magazine: January 2012