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
Ingredients:
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
6 eggs
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
Directions:
- 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.
13 comments:
This looks divine. And I adore those pastry sheets. We use them to make steak pie in the wintertime and they work just fine for our purpose!
Yumsterini! A new word!
I'll take the WHOLE darn pie, please! This is great! I love that photo of the sliced pie ... you can see all the yummy bits throughout. I would eat this for breakfast, lunch, and dinner. Really. I really, really love it. YUM!
My hubby loves quiche!! This is a fave in our house
Jan, that looks fab! I love quiche. We usually just make a crustless quiche as I have trouble with pie dough also! Much love, Raquel XO
This looks really tasty. I love quiche, but don't ever make it. Need to start.
Beautiful! I love a good quiche and this looks like an amazing one. You can't go wrong using mushrooms and sharp cheese. That last photo is making my tummy grumble.
Nice work! This recipe looks wonderful, I love that you added peppers and mustard, must add a nice flavor and zing to the origional recipe. I also cheat and use store-bought crust, it's just a pain to make it from scratch!
i does look lovely and filling... :)
OHhh that looks fantastic.
That quiche looks nice and golden brown and cheesy. I like the additions that you made.
I love quiche. This one looks very filling.
I was raised on it! One of mom's specialties.
that looks so good, both me and dh love quiche, so he's another man that eats quiche.
Thanks for popping by my blog, and commenting.
Gill in Canada
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