We had this last night, and it made me very happy. Every time I make this, I wonder why I didn’t just make two of them since it is pretty much the same level of work as making one, and the one always seems to disappear a little too quickly. This was a recipe that my mom would make sometimes when we were growing up and she cited the Lion House Cookbook as the source. It looks like it is a little different from the current recipe floating around from the Lion House Cookbook, and I have modified it just a little from the recipe that my mom passed along.

Quiche Lorriane

  • 1-9″ unbaked pie shell
  • 1 c. swiss cheese, shredded
  • 6 slices bacon, cooked & crumbled
  • 3/4 c. ham, minced
  • 2 green onions, sliced and chopped
  • 1/2 green pepper, chopped
  • 3 eggs, slightly beaten
  • 1 c. half and half
  • 1/4 tsp. grated lemon peel
  • 1/2 tsp. salt
  • 1/4 tsp. dry mustard

1. Bake unpricked pastry shell for 5 minutes at 425 degrees. My pie crust had a lot of air trapped underneath after I got it out of the oven, so I gently pushed the air out after I took it out of the oven. That probably broke some cardinal rule of baking, but it made it nice and flat again. 🙂

2. Arrange cheese, bacon and ham in bottom of shell. Then sprinkle with green onion and green pepper. I like to make sure my cheese is at the very bottom so it melts at the bottom near the crust. It is super delicious.

3. In medium bowl, combine half and half, lemon peel, salt and dry mustard. Pour evenly over cheese mixture. I actually combined the salt and dry mustard together BEFORE I put it in with the liquids. In the past I have just dumped the dry mustard into the liquid and it tends to clump up, leaving some interesting flavor pockets in the quiche. Mixing the salt and dry mustard together beforehand successfully gave a uniform flavor to the quiche.

4. Bake at 325 for 45 minutes. Remove from heat and let stand 10 minutes before serving.

There you go! This is one of my favorites, and well worth the effort of the chopping, in my opinion.

One tip too – bake your bacon in the oven. Do it. Don’t fry it or microwave it. It is SO much easier. On the back of the bacon it gives an option for baking – it says to bake at 375 degrees for 12-17 minutes. I like mine extra crispy to make it easier to crumble, so I added probably another 5 to 10 minutes. I had seen a tip from Martha Stewart to line the baking sheet with parchment paper before baking, and it was a very easy cleanup (throw the paper away and rinse the baking sheet off just to make sure it doesn’t smell like bacon) and I didn’t have to worry about burning the bacon. I just put the bacon in, took out of the oven and we were in business. Easy peasy.

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