Quiche Lorraine

This dish is the first faux fancy dish that my mom ever served my husband and it remains one of my favorite ‘fancy-it-up’ dishes, it looks fancy and sounds fancy, yet it is super easy to make!
The eggs and light cream create a fluffy, moist filling that you can accentuate with your favorite herbs and vegetables, I chose: bacon, green onions, swiss cheese, mushrooms, pepper, onion powder and garlic salt. This dish will delight the pickiest palate and the most critical culinary critics.

Quiche Lorraine

• Plain pastry, 9″ shell
• 8 bacon slices* diced
• ½ C chopped green onions, tops to bottoms = about 1 bunch
• 6 eggs, beaten
• ½ tsp onion pepper
• ½ tsp garlic salt
• 1 ¼ C fresh shredded swiss cheese
• 1 C sliced mushrooms
• 2 C light cream (half and half)
• 3 shakes pepper, to taste

* Turkey Bacon or regular bacon, or Canadian bacon

Line the 9 inch pie pan with pastry, trim the edges and crimp, flute or fork the edges for a decorative presentation.
Brown bacon lightly; drain off excess fat (don’t I wish I could do that with me) Add green onions and mushrooms and cook until bacon is golden brown and the onions and mushrooms have softened, slightly
Remove from heat and cool slightly.
Combine eggs, cheese, onion powder, garlic salt and pepper. Add light cream and blend well.
Add in bacon mixture and mix thoroughly.
Pour into pie shell. (use a soup ladle if necessary to get all of the filling into the shell)

Bake at 375 for 30 to 50 minutes, until the center is set and the top is golden brown.