Today was our last pottery class of the semester and we had a group brunch in the studio. One of my classmates brought in some supplies for KICK. ASS. SMOOTHIES.
She even had a homemade elderberry syrup to drizzle in them. She said this stuff is great for fighting off things like colds and flu.
I made my friend Alison’s Mom’s Quiche Lorraine recipe. I had it in New Orleans and it was so, so, so good. Lisa and I would warm up slices for breakfast all week. I wrote to Alison for the recipe, and since then I’ve made it frequently for dinner or potlucks. (I like to add some caramelized onions for additional quiche awesomeness.)
Ms. Claudine’s Quiche Lorraine
1 pre made 9 inch pie crust
12 slices bacon, crisply fried and crumbled
1 cup shredded natural Swiss cheese(4 ounces)
1/3 cup minced green onion
1 1/2 cups of whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon cayenne red pepper
1/2 cup of chopped ham
Heat oven to 425 punch pie crust with fork and bake for a few min’s. You don’t want the bottom crust to be raw. Put tin foil around the rim crust. After the crust has slightly browned pull out of oven. Sprinkle bacon, cheese ,and green onion in the bottom of the pie pan. With electric better whip the eggs add remaining ingredients; pour in to pie pan. Bake for 15 min’s.
Reduce oven temp. To 300 degrees. Bake pie 30 min’s. Longer or until knife inserted 1 inch from edge comes out clean. Let pie stand 10 min’s. Before cuttings serve in wedges.
You can freeze the pie and take it out of the freezer the night before to let it thaw and then just heat at 300 until pie is warm in the center.