Quiche Lorraine Recipe/Sunday Dinner and Movie

Since it was Grandparents day, we met Matida for a nice hike along waterfalls here in the area. After our work out, we went to Snappy Salads for lunch. It was a great morning.

Since we had our meal {lunch}, at dinner time we opted for Quiche Lorraine. It is a recipe I have tampered with, because Larry likes a more savory version of a quiche. {and instead of an omelette} Enjoy.

Quiche Lorraine~chef valentine


1 unbaked pastry shell {9 inches}

6 large eggs

1 1/4 cups half and half

1/8-1/4 teaspoon freshly ground pepper

1 cup swiss cheese-shredded

5 bacon strips cooked and crumbled

2 Tablespoons butter

1 cup fresh mushrooms-sliced

1/2 cup green onions-chopped


Preheat oven to 450 degrees.

Unroll pastery shell and place in pie plate. Par-bake in oven, 8 minutes. remove from oven. Set aside.

Reduce oven temp to 375 degrees.

In a small pan, melt butter , add onions and mushrooms. saute till tender . Set aside.

In medium bowl, beat 6 eggs. Add half and half and pepper. Continue beating till smooth. Spoon mushrooms and onions into egg mixture. Stir well. Add bacon and cheese. Stir well.

Pour egg mixture into par-baked pastry shell. Bake for 35-40 minutes. Knife in center should come out clean.

Let quiche rest 15-20 minutes before cutting/serving.

*TO FREEZE- cover unbaked quiche with freezer wrap. To serve-remove quiche from freezer 30 minutes before baking. {do not thaw} preheat oven to 375 degrees. Put quiche on baking sheet. Bake as directed, increasing time as needed after testing center of quiche with knife.

Photo: Quiche Lorraine

This is the best quiche. It is savory and filling. Please let me know if you try it. It is one of our favorite meals….

Have a good day.

Till next time.


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