...y'all know how busy our Wednesday afternoons are - with Confirmation, Adult Bible Study, Choir Practice, and Ju-Jitsu...so we need a supper that's ready to eat during the half hour that we have to eat it in...
...I thought I'd bake a nice quiche and just let it sit in the warm oven until we could rush over and gobble it up...
...I was surprised that Julia says that the classic Quiche Lorraine has no cheese - just cream eggs and bacon...so I just crisped up my facon under the broiler...
...got out my previously prepared Pâte Brisée...
...mixed up my Vegan Egg Omelette recipe and added some pepper and nutmeg...
...pressed my facon into the bottom of the pie crust...
...poured the 'egg' mixture over the bacon...
...and baked for about 40 minutes (Julia says 30) until puffed and golden brown...
...we served this with a simple salad of hearts of romaine leaves that we dip into our dressing...fun!...
...it was really simple...
...and really good!...
Substitutions:
Vegan egg mixture for the eggs
Vegan creamer for the cream
Vegan bacon for the bacon
Recipe here: Mastering the Art of French Cooking
p. 147
Sounds good! That crust looks lovely.
ReplyDeleteThis looks awesome! Sorry to always ask about your vegan bacon, but can you tell me what brand you are using? I am on a mission to find a GF vegan bacon.
ReplyDeletei'm crying over here. i used to enjoy fake meat, growing up a vegetarian kid, but now i know i'm allergic to gluten so all that gluteny-fake-meat-goodness is gone from my life. waaah!
ReplyDeleteLOL okay i'm being way dramatic.
I love the idea of dipping lettuce in dressing! That quiche looks great!
ReplyDelete