In my younger years I got a little crazy preparing for the holidays. Working, having four children and two families we tried to please meant that by the time Christmas arrived, I was worn to a frazzle, didn’t have much Christmas spirit left and generally had forgotten the real meaning of Christmas!
A good friend of mine gave me a little book several years ago entitled Christmas Therapy by Karen Katafiasz. The author gives some gentle, constructive, self help therapy that helps you rediscover in your own heart the magic and the meaning of this special time. I put this little treasure of a book on my coffee table and several times during the season I stretch myself out on the davenport with my Christmas tree lit and read this book. It helps put my priorities in order. There is one quote I find especially helpful it is, “Simplify your celebration. Big is not always best. Expensive is not always valuable. Time consuming is not always lasting.”
The recipe I am sharing today is the quiche we served at the bridal shower brunch. It’s pretty simple to make yet looks and tastes impressive! I promised my guests I would print the recipe.
Basic Quiche Lorraine:
9- inch unbaked pie shell
1 1/2 cups (6 oz) grated Swiss cheese
8 slices of crisp bacon, crumbled
1 cup heavy cream
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dry ground mustard
Brown the pie shell @ 350 degrees. I only left it in the oven for 10 minutes, just until it barely begins to brown. Sprinkle cheese and bacon on the bottom of the crust. Whisk the remaining ingredients together and pour into the pie shell.
Bake at 375 degrees for 45 minutes or until firm and brown, until a knife inserted in the center comes out clean. Let rest for 8-10 minutes before cutting. Serves 6.
When I am having company in the morning, I brown the crust the night before and then make the filling in the morning. I have made my own homemade pie crust but have also used the frozen pre-made ones which works just fine.
To make this basic recipe not so basic, you can substitute mushrooms and onions, or crab meat and fresh asparagus, for the bacon. I have made it all three ways and like them all.
Take a nap and have a very Merry Christmas!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.