Also, I’m sure I’ve told you before, but me and pastry don’t mix. I just can’t make it. And when I do, I can’t get it off the board and into the dish without it falling to bits. Well, we can’t all be perfect, and I know my limitations, so I just buy those ready made pastry sheets now.
This is a bit of a variation on the traditional Quiche Lorraine, (which incidentally, was called bacon and egg pie when I was a kid), as I’ve added bell peppers and mushrooms, some mustard, and some chives.
Quiche Lorraine Plus
6 slices of thick bacon, cut into 1-inch pieces
1 tablespoon olive oil
½ red pepper, chopped
½ green pepper, chopped
1 small onion, chopped
4 ounces mushrooms, sliced
2/3 cup milk
1 cup sharp cheddar cheese
1 teaspoon ground mustard powder
1 tablespoon fresh chives, chopped
Fresh ground black pepper to taste
1 refrigerated Pillsbury dough piecrust, brought to room temperature
- Fry bacon in a large skillet over a medium high heat until crispy. Remove bacon from pan and drain on paper towels. Discard bacon grease and wipe pan with paper towels.
- In same skillet, heat olive oil over a medium heat, add peppers and onions to pan and sauté until onion is translucent. Remove veggies from pan and drain on paper towels.
- Allow bacon and veggies to cool for a few minutes. Meanwhile, pre-heat oven to 375°F, unroll pastry from package, and roll slightly with a rolling pin. Place crust in pie dish, and trim any excess pastry from edges of the dish.
- In a large bowl whisk eggs and milk together, stir in mustard, chives and black pepper.
- Add a layer of bacon to pie crust, then a layer of onions and peppers, then a layer of sliced mushrooms. Top with cheese, pour over egg mixture, and bake for 35 – 45 minutes.
- Allow quiche to cool for 10 minutes before serving.