One of the most remembered dishes my dad made when I was growing up is still a household favorite.
Growing up the daughter of a french chef had its advantages, every meal that dad prepared was delish! One of my all time favorites is a french dish called Quiche Lorraine.
Quiche is a savory dish consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche lorraine (named after the Lorraine region of France) is a variant that was originally an open pie with eggs, cream and lardons. Lardon is lard or fatty bacon. In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon.
My dad’s Quiche Lorraine was infamous. I remember one year spending time in our school’s cafeteria helping my dad make quiches all day long. He was baking hundreds of them to sell for the Annual School Bazaar. At the time, my brother and I were attending a private school in Washington DC. The Bazaar was an annual event and so much fun! I looked forward to it every year. The school was set on a beautiful piece of property and was full of vendors, moon bounces, crafts, and activities of all sorts. Do schools still do this, I feel like these types of events are a thing of the past, I know my kids would have loved it too. Fun childhood memories.
How to Make Quiche Lorraine
- 1/2 (15-ounce) package refrigerated piecrust
- 1 pound bacon, cut into 1/2-inch pieces
- 1/4 cup green onions, chopped
- 8 ounces Swiss cheese, grated and divided
- 6 large eggs, beaten
- 1 cup heavy cream or (half-n-half for a lighter dish)
- 1/2 teaspoon table salt
- Dash of ground red pepper
- Dash of white pepper
- 1/8 teaspoon ground nutmeg
Prick the bottom and sides of crust with a fork and bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 350°. Cool pie crust on a wire rack while preparing the filling.
Hope you like it too!
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Denise
XO
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