Quiche Lorraine EntréePork Recipe by Culinary Director Jeff Young. – Serves 6 to 8 – Pastry Dough Ingredients: 2 ½ cups flour 1 tsp. sugar ½ pound butter, chopped 1/3 cup plus 1 Tbsp. ice water 1-2 additional Tbsp. of ice water if needed Filling Ingredients: ½ pound bacon, cooked and crumbled 3 large eggs 1 ½ cups heavy cream ½ tsp. salt ¼ tsp. pepper 1 bunch green onions, finely chopped 2 cups gruyere cheese, grated Method of Preparation: Pre-heat oven to 375 degrees. Place flour and salt in food processor and pulse to combine. Add butter and pulse until mixture resembles cornmeal. Add ice water and pulse to combine. If dough is too crumbly, add the additional ice water. Remove from processor and divide in half. Wrap in plastic and refrigerate for 30 minutes. Remove one piece and roll out to fit a 10 pie dish. Freeze the other half for another use. Use a fork to prick the bottom of pie shell. Set aside. Place bacon, cheese and green onion in bottom of pie shell. Mix together eggs, cream, salt and pepper and pour into pie shell. Bake for 35-40 minutes or until tooth pick comes out clean. Enjoy with a glass of Gewurz.