Quiche Lorraine

I used to make this in a 10 1/2 inch flan ring but the dough kept shrinking
and the filling spilled all over the place. Its still good like this.

This recipe is from Jaques Pepin's A French Chef Cooks at Home.

Pastry:

1 1/2 cups flour
1/4 teaspoon salt
6 tablespoons sweet butter
1 tablespoon vegetable shortening
1/4 cup cold water

Work the flour, salt, butter and shortening together until you have
a coarse yellow mixture. Sprinkle on the water
and gather together into a ball. Chill for 1 hour.
Roll out and line a 10 1/2 inch flan ring (I use a 9 inch pie
pan).

Filling:

1/4 pound bacon
4 eggs
1 1/2 cups milk
1/2 cup heavy cream
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
5 ounces Gruyere or Emmenthal cheese, diced

Cut the bacon into small strips and blanch
in boiling water for 3 minutes.

Beat the eggs. Stir in milk, cream, salt and pepper.
Scatter the bacon and cheese over the bottom of the
pie, add the egg mixture and bake in a preheated 400 F
oven for one hour. Remove and let cool. It is best
after it has rested at least 20 minutes. Serve lukewarm.