It only turns out perfect when you have no where to go

It only turns out perfect when you have no where to go

“Yes, real men do eat quiche.” I never understood why men wouldn’t eat quiche, it’s little more than scrambled eggs in a pie shell, I mean really. A baked omelet! But I remember this add when I was a kid and I always thought that meant quiche was something refined and a bit too classy for the “meat and potatoes” type guys I knew. I am happy to tell you, my husband eats quiche. He turned his nose up at spinach quiche but I’ll bring him around just give me time.

Quiche Lorraine aka Quiche Sherri or Quick and Easy Quiche

Quiche Lorraine was the first thing I ever cooked that my mother did not know how to cook. Thanks to my High School French class assignment and my mom’s Betty Crocker Cook Book, it turned out very well.

I have since tweaked the recipe and made it my own. As my children will tell you I cook like I’m on an episode of Chopped (I love that program). If I do not have the recipe’s required ingredient in my fridge or cabinet, I will find or make a substitute. Often my substitute turns the dish into something entirely different, sometimes better, sometimes not so much.

Traditional Quiche Lorraine calls for bacon, I use bacon bits, it’s real bacon and I can substitute turkey bacon for my son who only eats poultry and fish, and for Muslim friends. It also calls for onion powder and Cayenne, I use Cajun seasoning, a lot of Cajun seasoning, and also a little Cayenne.

If you are really good at making homemade pie dough, please ignore my suggestion of finding your dough in the refrigerator section of Wally World ( I even use their brand).


Pie dough

8-9 eggs

¾ cup shredded sharp cheddar cheese

Bacon bits (either crumble up three or four slices of bacon or use real bacon bits).

½ cup sour cream

½ cup half-and-half

½ cup grated Parmesan cheese

A lot of Cajun Seasoning

A little Cayenne if you want a little Zing

Preheat oven to 350 degrees.

I use a low-sided Corningware dish lined with parchment paper, allowing about two inches on either side to hang over for removing from dish. (It makes a prettier display for the holidays.)

Put cold pie dough in dish. (Cold dough is flakey crust.) Don’t over work it but push it down flat around the bottom and pinch the sides to make it stand up.  (Over working it can make it tough.) With a fork, poke holes in the bottom, I go all around the bottom ring and into the middle to keep it from bubbling up.

In a separate bowl, crack eggs, whisk in half-in-half and sour cream, stir in seasoning and Parmesan cheese.

Put cheese and bacon in bottom of the pie shell, pour egg mixture over top. Bake until almost firm, may be a little jiggle in the very middle will continue to cook some after you remove from oven. Don’t over bake. Pie crust will be a pretty golden tan, the cheese will have started to bubble and crust at the top of the pie. Let cool, using parchment paper, lift from deep dish to a plate for cutting and display. It rarely turns out so well when you are expecting guests or wish to take it somewhere. Don’t worry, it still tastes good.

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