PIE CRUST (for a one-crust pie) :
1 c. flour
1/2 tsp. salt
1/3 c. plus 1 tbsp. shortening
2 to 3 tbsp. cold water

Preheat oven to 475 degrees. Sift and measure flour and put in medium size bowl. Add salt and mix with a fork. With a pastry blender, cut in shortening thoroughly until texture resembles coarse crumbs. Sprinkle cold water in mixture, 1 tablespoon at a time, mixing with fork after each addition until dough is moist enough to hold together (TOO MUCH WATER MAKES DOUGH TOUGH AND STICKY).

With hands, shape dough into a ball. Place ball of dough on a piece of wax paper (which the surface underneath has been wiped with a damp cloth to prevent skidding) and flatten gently with palm of hand. Cover the dough with a 2nd piece of wax paper.

With a rolling pin, roll dough gently from center out to the edge, in all directions, to keep the circle round. Roll dough into a circle 1/8 inch thick and 1 inch larger than the inverted pie pan.

Remove top piece of wax paper VERY CAREFULLY. Lift the dough by the bottom paper and center over the pan and "flip" carefully into the pan. CAREFULLY peel back the wax paper.

With fingers, gently fit pastry into the bottom and sides of the pan so that no air bubbles remain.

Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry edge under, even with pan. Flute the edge.

FILLING:

8 slices bacon, crisply cooked and drained
4 eggs
1 1/2 c. milk
1/2 tsp. salt
Dash of pepper (cayenne)
2 c. (8 oz.) shredded Swiss cheese
2 tsp. flour

Preheat oven to 350 degrees. Combine eggs, milk, and seasonings. Mix well. Toss shredded cheese with flour. Crumble bacon and add to the egg mixture. Add cheese to the egg mixture. Pour into the prepared pie shell. Bake 40 to 45 minutes or until "set". Let stand 10 minutes before serving. If desired, decorate top of Quiche with bacon curls and parsley. Makes 6 servings.