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

INGREDIENTS

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.

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.

Valentine