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Quiche Lorraine
Quiche Lorraine - a traditional French Quiche Lorraine with red peppers and onion added. You can prepare this a day in advance and refrigerate over night before adding the eggs and half&half mixture before baking for one hour. Each 9" Quiche can serve 6-8 people. You can substitue a savory breakfast sausage for the bacon.
  •     Start with one or two Pyrex 9" glass pie dishes  
  •     Take out one or two Pillsbury 9" pie shells and let warm up for ten minutes  
  •     Place about 8 strips of bacon for each Quiche on baking parchment paper on aluminum cookie sheet  
  •     Cook for 25 minutes until crisp in 350F oven, remove and place strips of bacon on paper towel to absorb excess fat  
  •     Fit and tuck pie shells to fit smoothly into ungreased glass baking dish - you may have to steal from excess on one side or more and fit to top edge. Pinch or use your end of thumb and next finger to create "fluted" or dimpled edge  
  •     Place 1/2 cup shredded swiss cheese into each pie shell  
  •     Next layer is baby spinach leaves - rinse off and dry on paper towels. Remove stems as you go - depth of several layers of spinach leaves to cover shredded cheese  
  •     Cook chopped up red pepper and onion - about 1/2 red pepper and several slices of red onion chopped per quiche  
  •     Saute red peper on moderate heat for ten minutes before adding the chopped onion. Continue cooking on stove for about ten more mintues then remove to cool  
  •     Break up crisp bacon and distribute small pieces over spinach layer  
  •     Use large spoon and "sprinkle" red and onion mixture over spinach while "dredging" away from fat in tilted pan  
  •     Add seasoned salt and freshly ground pepper to taste  
  •     Add final cheese layer - we use about 1/4 cup shredded swiss then 1/4 cup or more of shredded Mexican cheeses  
  •     Blend seven eggs per dish with 1 cup half&half and pour over assembled Quiche  
  •     We add some freshly ground pepper to finish before placing in oven  
  •     Bake for one hour at 350F, remove and let set/cool for about ten minutes  
  •     Slice each Quiche into 6, 7 or 8 slices  
  •     We serve with a "dollup"of sour cream on top along with potatoes on the side and garnish  
  •     We use potatoes that are red, rose or Yukon Gold - peeled, sliced in half and pan fried for about 25 minutes  
  •     Add chopped red onion for the last 8 minutes and finish with seasoned salt (Lawry's) and ground pepper