Quiche Lorraine
8 oz. bacon
1 - 9 inch unbaked pie shell
1 1/2 c. Shredded Swiss cheese
3/4 tsp. Salt
1/4 tsp. pepper
Dash of cayenne pepper
dash of nutmeg
4 eggs
1 1/2 c. & half
Pastry
1 c. Flour
Pinch of salt
6 tbsp. Butter
1 egg yolk
1 tbsp. Lemon juice
1 or 2 tsp. Water if needed
Dice and fry bacon until crisp and drain. spread in pastry shell. Sprinkle cheese over bacon. Mix seasonings and sprinkle over cheese. Beat eggs and half and half together. Pour over cheese etc. Bake 45 mins. until lightly browned and until knife comes out clean when inserted into center.
Quiche (salmon)
1 Sm. can salmon and liquid
4 Slices bacon (diced)
1 1/2 c. cream
3 Eggs
1 Tsp. salt
1/4 Tsp. pepper
1/2 Tsp paprika
2 Tbsp. parsley
1 Tbsp. parmesan cheese
Pastry
1 C. flour
Pinch salt
6 Tbsp. butter
1 Egg yolk
1 Tbsp. lemon juice
1 or 2 Tsp. water if needed.
Drain salmon, but reserve liquid. Fry bacon till crisp. Drain.
Beat cream, eggs, salt, pepper, paprika, parsley, cheese and liquid from salmon. Spread salmon in pie shell. Sprinkle with bacon and pour in egg mixture. Bake at 400 F. For 10 mins. Reduce heat to 350 F. and bake 30 mins. or until knife comes out clean.
Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.