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Saturday, September 4, 2010

Quiche Lorraine

I nabbed this one off my friend Lindsay's blog awhile back when she did a recipe week of all her go-to favs. It sounded sooo good and I just happened to have two frozen pie crusts in my freezer (from the Peach Cobbler crust incident.) This is so easy, it's like Quiche for Dummies. But it's delicious - one of those greater-than-the-sum-of-its-parts dishes. We had ours, as recommended by Lindsay, for dinner with green salad and crusty bread. And when your kids complain that there's green stuff and refuse to eat it for dinner, well then there's just more leftover quiche for your breakfast. And more lemon ice cream for your dessert since they won't be having any of that, either.
Unfortunately, Lindsay's recipe made a bit too much for my pie shell and some of it overflowed in the oven - burnt egg smell, eew. So I made a note on my copy of the recipe to slightly decrease some ingredients - next time I will probably use 3 eggs, 1 1/8 cup milk and 1 or 1 1/4 cups cheese just so it will fit better. Enjoy!

Quiche Lorraine (Lindsay's Recipe)
1 1/2 cups milk
4 eggs, slightly beaten
2 T onion, chopped fine
1/2 green pepper, chopped fine
1/2 tsp salt
dash of cayenne pepper
1/2 lb. bacon, crisply cooked and chopped
1 1/2 cups shredded Swiss cheese
2 tbsp flour
1 9-inch unbaked pie crust

Heat oven to 350 degrees. Combine milk, eggs, onion, green pepper, and seasonings; mix well. Toss cheese with flour. Add cheese mixture and bacon to egg mixture. pour into pie crust. Bake at 350 for 40-45 minutes. Serve with a big green salad and toasted crusty bread.

1 comment:

Lindsay said...

Oh, I'm so glad you liked it! This recipe fills a 9" pie dish for me perfectly, but a few years ago, before I had the dish I use now, mine would overflow, too. But I'd still make the whole recipe -- what didn't fit in the quiche made tasty scrambled eggs the next morning.

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