Quiche Lorraine with Side Salad
You can surely make your own crust, but we used a store bought crust we crimped with a fork after brushing with an egg white. It took longer to cook than the recipe suggested, so just keep checking on it to see how it does in your oven. Once it's firm, lightly browned and a knife inserted in the center comes out clean, it's done. Don't overcook or the eggs may get tough. We changed the recipe a little, no chives as Avalon doesn't like them, I substituted dill weed and it was delicious. You can also do a veggie version with broccoli, squash, zucchini, carrots, onions. I'm thinking about making a goat cheese, cherry tomato and basil version.
I served it with a simple chopped salad of romaine, cherry tomatoes, onion, carrots and feta cheese with a light balsamic dressing. It was all so good, we all had seconds!
Here's the recipe with a few alterations:
Quiche Lorraine with a Few Madge Additions
6 servings (in our case...three.)
Prepare a 9" pie shell and brush with an egg white, pricking it well with a fork.
Cook up 6 slices of bacon (we used turkey bacon) drain and set aside.
Scald 2 cups of milk or cream (we used 1 1/2 cups fat free milk with 12 cup of half and half.) To scald, heat on medium until milk foams slightly and begins to form a skin on the surface. Let this cool until just warm.
Then beat in a mixer until frothy with:
3 whole eggs
1/4 teaspoon salt
1/8 teaspoon nutmeg
Dash of white or black pepper
1/4 teaspoon dill (Optionally add 1 tsp chopped chives)
Layer bacon and 1/2 cup grated swiss cheese (we used cheddar)
Pour custard over top. Back for 35 minutes or until the top is golden brown and the center is set.