Quiche Lorraine - Recipe Theme

This recipe is for the traditional quiche, one many folks have tried or enjoyed in a restaurant. Since going to restaurants is not the things these days, you can now make Quiche Lorraine at home.  To prep for this recipe you need to cook a pound of bacon and crumble it, you can do this a few days ahead if you want.  I like to slice fresh mushrooms, but canned or bottles mushrooms will work just fine in this recipe.

Contrary to popular belief Quiche actually originates in Lothringen a medieval kingdom under German rule. The name 'quiche' is also of German origin from the word 'Kuchen' which means cake. The French later enhanced the dish and renamed the dish, Lorraine. So Quiche Lorraine is actually – Quiche Quiche!

The herbs in this recipe are a French blend called Fines Herbes which is a combination of Chives, chervil, tarragon and parsley.  I love the way it enhances but does not mask the gentle flavor of eggs and cheese, making this a great breakfast or dinner quiche.

Quiche Lorraine (serves 12) 

2 10 inch pie shells

1 egg white 

1 lb. bacon, cooked and crumbled

1 small yellow onion, diced

1 cup of sliced button mushrooms (about 3 to 4 ounces)

2 cups, cheddar cheese, shredded

2 cups Swiss cheese, shredded

½ cup Parmesan cheese, grated

4 eggs

2 tsp Backyard Patch Fine Herbs Seasoning

1 tsp salt

1 pint whipping cream

¼ cup white wine

 

Directions:

Prick pie shells with a fork.  Brush each shell with egg white.  Put into 350-degree oven for 10 minutes.  Sauté mushrooms and onions.  Remove from heat and place in a large bowl.  Add crumbled bacon, mushrooms, onion, and cheese and combine.  Place half of mixture into each pie shell.  Mix eggs, herbs and salt and blend in whipping cream.  Then wine.  Pore custard mix into pie shells.  Bake 1 hour in 350-degree oven.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Quick and Easy Dips for Super Game Day!

Here are two perfect dips to use with hot wings, chips, pretzels and fruit.  No mater what you are serving at your Super Game Day you can use these dips to add that extra special touch.

Ginger Lime Dip

½ cup mayo

½ cup sour cream

2 tsp grated lime peel

1 Tbls lime juice

1 Tbls. Honey

½ tsp ground ginger

Stir all ingredients until well mixed.  Cover and chill.  Serve with fruit of hot wings.  Makes 1 cup.

Bacon Horseradish Dip

1 cup mayo

1 cup sour cream

¼ cup real bacon bits

1 Tbls BYP Horsey Dip or Horseradish Spread

Stir all ingredients until well mixed.  Cover and chill.  Makes 2 cups.

Weekend Recipe - Dips for the Big Game

One of the quickest and easiest chip, bread and veggie dips is Ranch.  So I worked on a couple of ways you can dress up Ranch Dressing.  It is like getting three dips in one!

Put out one dish of traditional ranch, then make the Buffalo Dip and the Chessy Bacon Dip below and you will have a great trio!  Or you can try our exotic Dilly Ranch.

Buffalo Ranch Dip

1 Cup Prepared Ranch Dressing (we recommend Backyard Patch Ranch Dressing mix)

1 Tablespoon of Buffalo Hot Wing Sauce

Simply mix the two together. I like my food spicy so if you like a mild hot flavor start out with 1 teaspoon of wing sauce and add more if you like.

Cheesy Bacon Ranch Dip

1 cup Prepared Ranch Dressing (again we recommend Backyard Patch Ranch Dressing mix)

1 Tbls. Parmesan Cheese, grated

1 Tbls. Romano Cheese, grated

3 pieces of crispy bacon

Blend the prepared Ranch with grated cheese.  Cook the bacon until crispy, cool and loosely chop. You want some bigger pieces and some smallish pieces. Stir the bacon into the Ranch Dressing and cheese and serve.

Dilly Ranch Dip

1 cup prepared Ranch Dressing (We recommend Backyard Patch Ranch Dressing mix)

1 8 oz block of cream cheese

1 teaspoon of chopped fresh dill

Allow cream cheese to soften or you can use a container of the soft spread cream cheese if you don’t like waiting around for the block of cream cheese to soften.  Put the softened cream cheese in a medium size bowl and using an electric beater beat the cream cheese until it is smooth. Add the Ranch Dressing to the bowl and beat with the mixer until smooth and completely combined.

Chop the dill, add to the bowl and mix it for about thirty second to incorporate the dill into the dip.

And for those who like more dill flavor than the recipe above.  Try this Cucumber Dill Dip that is the perfect cooling dip blend to go with hot wings.

Cucumber and Dill Dip

4 oz softened cream cheese

3 heaping teaspoons sour cream

1/2 cucumber, peeled and de-seeded

1 tablespoon fresh dill and chop finely

           (or for a more flavorful dip use 1 Tbls Backyard Patch Dill Dip Mix)

1/4 teaspoon salt

1/8 teaspoon pepper

Peel & de-seed cucumber. Dice cucumber finely. Chop fresh dill.  Mix the softened cream cheese, sour cream, salt and pepper until smooth.  Add the cucumber and dill to the cream cheese mixture. Mix until combined. Refrigerate 2 hours to overnight.  Stir well before serving and adjust salt and pepper if needed.