Quiche Lorraine (6 servings) Flaky Pastry (below) 8 slices bacon - crisply cooked and crumbled 1 cup shredded natural Swiss cheese (4 ounces) 1/3 cup finely chopped onion 4 eggs 2 cups whipping (heavy) cream 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground red pepper (cayenne) FOR FLAKY PASTRY: 1/3 cup plus 1 tablespoon shortening 1 cup Gold Medal all-purpose flour 1/4 teaspoon salt 2 to 3 tablespoons cold water Heat oven to 425 F. Bake Flaky Pastry (see below) - except place folded pastry in quiche dish, 9x1 1/2 inches, or pie plate, 9x1 1/4 inches. Unfold and ease into quiche dish, pressing firmly against bottom and side. Trim overhanging edge of pastry even with top of quiche dish. Sprinkle bacon, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes. Reduce oven temperature to 300 F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. For The Flaky Pastry: Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. This fancy breakfast classic is also the title of a super good song by the B-52s. Mr Breakfast would like to thank blackjuice for this recipe. Recipe number 386. Submitted 9/13/2002.