LORRAINE LAND RECIPES

Steps:

• Heat oven to 375°F.
• Combine flour and 1/4 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork, just until flour is moistened. Shape dough into ball; flatten slightly.
• Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Carefully place pastry into ungreased 9-inch glass pie pan. Carefully unfold pastry, pressing firmly against bottom and sides of pie pan. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge.
• Sprinkle bacon onto crust; top with onion and cheese. Combine all remaining filling ingredients in bowl; beat with whisk until well mixed. Pour over cheese in pan.
• Bake 40-45 minutes or until center is set. Let stand 10 minutes before cutting.

Steps:

• Heat oven to 375°F.
• Stir together flour and 1/4 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water until flour is just moistened. Shape into ball.
• Roll out pastry on lightly floured surface into 16x12-inch rectangle. Place onto bottom and up sides of 13x9-inch ungreased baking pan; crimp or flute crust.
• Beat 1 egg white in bowl with fork until frothy. Brush on pastry. Sprinkle cheese over pastry; sprinkle with bacon and green onions.
• Whisk 1 egg yolk and all remaining ingredients together in bowl until well mixed. Pour over bacon and green onions.
• Bake 45-55 minutes or until knife inserted in center comes out clean. Let stand 15 minutes.