November 10th, 2013
Plenty of restaurants offer the versatile Quiche for breakfast, brunch, lunch and even dinner. It is that kind of dish. My favorite is more of the traditional Quiche Lorraine. It originated in Lorraine, France. But, the word “quiche” come from the German word “kuchen” or cake.
My motto is “make it your own”, when it comes to recipes. The same has happened with Quiche Lorraine; no two are created equal. It is been said that, traditionally, the cream shoud be just that…cream, or even a stiff “creme fraiche”. For my recipe, I used a light cream, trying to save calories and fat where I can.
Hope you like it. It is very easy. I do have a deep pie dish, but if you don’t, just cut the recipe in half. I bought a prepared pie crust, and followed the directions on the package…making things so much more simple.
QUICHE LORRAINE
6 large eggs, slightly beaten
2 cups light cream
10 slices of bacon, crisply cooked and crumbled…I bought the low sodium bacon.
6 tablespoons Dijon mustard
1/2 cup finely minced onion
2 cups grated Swiss cheese
1/4 teaspoon salt…I did not add any salt because the bacon and cheese have plenty…up to you.
1/4 teaspoon pepper
Pie dough…if you want to make your own, it would probably be awesome!
Pre-heat oven to 375 degrees.
Combine all ingredients except pie dough…haha. Pour into prepared pie pan and bake it for about 45 minutes to an hour. Closer to the hour, unless you cut the recipe in half.
It will be ready when a knife inserted in filling comes out clean.
Then, all you have to do is serve it and enjoy.
I served the Quiche Lorraine with a Kale Mango Salad. Sounds weird to have served it with this salad, but it was great!! The recipe for the Mango Kale Salad can be found on AboutMyBeaches. Just click on the month of June of 2013 and scroll down to the 17th. It is under Meatless Monday, Mango Kale Salad. I got the recipe from Vege Fest in Rehoboth Beach this summer.
Have a great day!!
June 17th, 2013
During the First Rehoboth VegFest I got a taste of Dr. Ruby Lathon’s Mango Kale Salad. It has been a few weeks since that event, and I have made it several times. Enough with the kale my husband said. Haha!
The weather is getting warmer and warmer and I think this salad could be a great addition to your summer recipes.
I did not know 2 of the ingredients: Red Star Yeast Flakes and Bragg Liquid Aminos. A trip to our local Rehoboth Health Food Store is all it took. Rehoboth has a new health food store called Good News Natural Foods. It is located at 220 Rehoboth Avenue. Website? http://www.goodnewsnaturalfoods.com.
Red Star Yeast Flakes – It is a vitamin fortified food product. It is a source of high quality protein, amino acids, vitamins and fiber. It can be added to your meals and drinks, sprinkle on popcorn, or use as a seasoning for salads, soups, casseroles and gravies. It is gluten free, but packaged in a facility that processes soy, wheat, milk, eggs and peanuts. My husband has celiac disease and did not have any problems. More info? Please visit http://www.lesaffre-yeast.com.
Bragg Liquid Aminos – It is an all purpose seasoning from soy protein; natural soy sauce alternative. It has naturally occurring sodium; none is added. Gluten free. More info? http://www.bragg.com
MANGO KALE SALAD
Please note that this recipe makes 6 to 8 servings. You can adapt it to your needs.
2 bunches curly kale, washed and torn into small pieces
3 tablespoons extra virgin olive oil
1 medium red onion, chopped
2 or 3 cloves of garlic, peeled and minced (optional)
2 or 3 tablespoons Bragg’s Liquid Aminos
2 or 3 tablespoons nutritional yeast
Cayenne pepper, to taste
1 large, ripe or almost ripe mango, peeled and diced into small squares.
Place the kale in a large bowl. Massage the kale for a minute or two to soften it.
Drizzle the olive oil over the kale and toss with salad tongs to coat all leaves with the olive oil.
Add the remaining ingredients and toss well.
Serve and Enjoy!!
Note: I only used one bunch of the curly kale since there were only 2 of us eating. I think I would use 2 mangos if using 2 bunches.
If you would like other recipes from Dr. Ruby Lathon, please visit http://www.rubylathon.com. You can also find her on Facebook.
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