Quiche Lorraine. This is one of my favorite recipes, because you can change it so that you use what ingredients you have on hand. Although, I have to say, I always go back to the bacon and swiss… the combination is out of this world. Serve this with a side salad, some wonderful baby greens, avocado, and a drizzle of olive oil/rice wine vinegar and oh la la!
I found this recipe on allrecipes.com and changed just a few things… originally it called for onion… My mom took French cooking classes when I was young, so we ate a lot of Quiche Lorraine, it never had onions that I can recall… so it just seemed odd to me. Probably tasty, I put them in everything else, but this seemed like it would be better without. I also used less bacon, about 3-4 slices instead of the original 6 and it worked fine.
I’m thrilled that a quiche can be made with milk instead of cream, woohoo!
Here is the link to my version (where you can print minus all these words and photo)… and here, my friends, is what you’ve been waiting to see!
Catch you back here tomorrow!