Quiche Lorraine

May 6th


Today is my very first blog, yippee! I’d like to thank Cortni McConnell for doing such a great job on the art work. I would also like to thank Jeffrey Benson from Super Cru for setting up this site. This has been a plan in the making for quite sometime. As I mentioned in the About Me Section, I am a recently empty nest Mom. I worked up until my second marriage, and that is a whole other story for a later post. I have been a sales clerk for men and ladies clothing, worked in a pro shop, worked in cosmetics, I was a bank teller, and a Flight Attendant for Eastern Airlines. I didn’t work while raising Morgan and P.J., if you consider that not working. Our oldest son Morgan left for NYC in 2009. P.J. our youngest son, left for NYC Jan 2012. Which has now brought me to this point in my life with now what do I do? My husband Pete, family, and friends have always enjoyed my cooking and entertaining. Pete and I have hosted many a dinner party with rave reviews. So now I will share my passion with you, I am not the best writer, nor do I have the best grammar, I’m pretty much computer illiterate, but I can promise you this I will always post straight from my heart and give you fabulous recipes. So please feel free to leave comments, and I will take any suggestions you might have for me.

Quiche Lorraine


1 Pillsbury pie crust or homemade

1 lb bacon cooked and crumbled

1 16 oz shredded swiss cheese

8 eggs

1 1/2 cups heavy cream

1 cup half and half

1 tsp sea salt

1/4 tsp pepper


Lay the pie crust in a pie plate and flute the edges. Next add cooked crumbled bacon, then layer with all the shredded swiss cheese.

In a mixing bowl, add eggs, heavy cream, half and half, and salt and pepper. Mix until combined. Pour over the bacon and swiss cheese mixture. Put the pie plate on a cookie sheet and bake for 1 1/2 hours, or until puffed up in the middle, and nicely browned on top. Let sit for 12 minutes and serve.



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