Quiche Lorraine

When I am in France, I usually order a quiche for lunch. (Manly, because I do not know what else to order.) Now, see if I can recreate those fond memories.-Mike

Quiche Lorraine (French)

Serves 4

Preheat the oven to 400ºF/200ºC

~It can be premade the day before and reheated, covered with foil, at 300ºF/150C for 35-45 minutes.~

1 slightly thawed (gluten-free) pie crust, 9 inch/23 cm

6 slices of nitrate-free thick bacon, diced

2-3 chopped organic shallot

4 organic eggs

1 1/4 cups (300 ml) (dairy-free) cream

1 1/4 cups (160 g) shredded cheese: Gruyère, Emmental, or Jarlsberg / dairy-free cheeses: vegan Swiss-style cheese or plant-based cheese

little to taste: chives, thyme, parsley, rosemary, nutmeg, Herbs de Provence, and/or Himalayan salt (Start with one or two types and keep the blend simple.)

optional: 

• slices of organic tomatoes or mushrooms on top before baking or chopped and added to the mixture
• top off with a a sprig of rosemary

un 1. Bake the crust on a baking sheet about 10-15 minutes.

deux 2. Sauté the bacon on medium heat, about 10 minutes.

trois 3. Retain 1 Tbs. of fat and add the shallots on medium-low for about 4 minutes.

quatre 4. Remove the pan and side aside.

cinq 5. Whisk the eggs while adding the cream and spices.

six 6. Spread the shallots on the bottom of the pie crust.

sept 7. Add half of the bacon, topped with the cheese, then the rest of the bacon.

huit 8. Pour in the egg mixture.

neuf 9. Bake 45-50 minutes.

~It can be frozen for 3 months. Thaw for 24 hours before reheating, covered with foil and bake at 300ºF/150ºC for about 40 minutes.~

Add a French salad  "Le Gruyère Salad with Apples": https://veggiefernandezs.blogspot.com/2011/09/le-gruyere-salad-with-apples.html