Potato Pie Lorraine

This "pie" includes the traditional flavors of a 

Quiche Lorraine, but it tastes like a baked potato.

Ingredients:

1 (10 inch) pie crust

2 cups mashed potatoes

1/2 cup cream or half & half

1 tablespoon butter, softened

3/4 cup cottage cheese

1/2 cup Greek yogurt (or sour cream)

2 eggs

1/8 teaspoon garlic powder

1/8 teaspoon cayenne pepper

fresh ground black pepper to taste

1 1/2 cup shredded Swiss cheese

1/2 cup chopped onion

12 - 16 ounces bacon, cooked crisp and crumbled

Method:

Preheat oven to 450*. Line an unpricked pie crust with foil and fill with dried beans or a second same size pie pan. Bake for 5 minutes. Remove foil and beans, or second pie pan. Bake 5 minutes longer. Remove from oven and reduce heat to 425*. Use an electric mixer to combine potatoes, cream and butter; set aside. Beat together cottage cheese, yogurt, eggs and spices until smooth. Add potato mixture to egg mixture and beat 1 minute more. Thoroughly stir in Swiss cheese, onion and bacon. Pour into pie crust. Bake in 425* oven for 45 - 60 minutes, or until a knife inserted near center comes out clean. (After 25 minutes, tent with foil to prevent the crust from getting too dark or burning. Makes 6 - 8 servings.

Notes: I used natural uncured bacon without hormones or nitrates. If you would like to skip the step of cooking the bacon, Costco carries crumbled real bacon, in bags, that can be stored in the refrigerator or freezer. (3/4 cup crumbled bacon equals 12 ounces uncooked bacon.)

Perfect Pie Crust

Ingredients:

1 1/4 cups flour

1/4 teaspoon salt

1/3 cup of 1/2 butter & 1/2 shortening

3 - 4 teaspoons chilled water

Method:

In a mixing bowl, sift together flour and salt. Using a pastry blender, or two knives, cut in butter and shortening until pieces are the size of small pies. Next, use your fingers to continue mixing until the flour resembles cornmeal. Sprinkle one tablespoon of the water over a part of the flour mixture and gently toss with a fork.  Push to side of bowl. Repeat until all of the flour is moistened. Form the dough into a ball. On a lightly floured surface, flatten the dough with your hands. Roll dough from the center to the edges, forming a circle about 14 inches in diameter. Wrap pastry around rolling pin. Unroll from pin over a 10 inch pie pan. Ease dough into the pie pan, while being careful not to stretch the pastry. Trim dough to a 1/2 inch beyond the edge of the pie plate, folding under extra pastry around the edge. Use fingers to pinch dough into a scalloped edge.