It took many failed attempts before I could perfect the art of making a foolproof pastry crust. I have several recipes which I now enjoy making, but this is the one I like best for quiche. Just make sure your oven temperature is set before baking to avoid the bottom of the crust from becoming soggy. Although there are many versions of Quiche Lorraine, the addition of a sweet red pepper makes this one my favorites.
Cut one cup of unsalted butter into cubes and freeze for fifteen minutes.
In a food processor, pulse three cups of Bisquick with one cup of chilled butter until the mixture appears crumbly.
Add two large eggs and mix for ten seconds.
Add four tablespoons of ice water and mix for an additional twenty seconds or until the mixture forms a clump.
Remove the dough from the food processor and flatten it out on a lightly floured (Bisquick) work surface. Roll to the desired size.
Place the dough into a lightly greased tart or pie pan and refrigerate while preparing the filling. (This recipe will make two quiche pastry pies)
Filling
Before preparing the filling, preheat the oven to 350 °F.
Cook the bacon in a skillet until brown. Add one large diced onion and one small chopped red pepper. Cook until vegetables soften. Drain the fat and let it cool.
In a mixing bowl, combine three cups of heavy cream and twelve eggs. Mix until well blended. Add the bacon, vegetables, and three cups of old cheddar cheese. Stir in the desired amount of salt and pepper.
Assembly
Pour the mixture into the prepared crust and bake for approximately forty-five minutes or until the top is golden brown.