Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

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Please Fave the original Here

* Not a traditional quiche lorraine since it does not have leeks + ham, but I'd say you can use just about anything in this!

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.........cause real pangolins make quiche.

This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. white wine

Please Fave the Original Submission:click here

Delightful and filling this lovely quiche is sure to please from the kitchens of chrismukkah chrismukkah

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* Though admittedly, this is a bit more of a souped up version as you will see in a moment!

This comes from www.allrecipes.com !

https://www.allrecipes.com/recipe/21544/easy-quiche-lorraine/

Ingredients:

* optional

1 recipe pastry for a 9 inch single crust pie (used a premade pie crust)

6 slices BACON

1 onion, chopped (used 6 baby onions*)

1 tablespoon chopped garlic*

pre-cooked shrimp, torn in chunks* (I had some grilled shrimp left over, I figured why not...and if you are allergic to shellfish THEN DONT ADD IN DUH :p)

sliced baby bellas*

splash of white wine*

shake of herbes de provence*

3 eggs, beaten

1 1/2 cups milk (used heavy cream here*)

1/4 teaspoon salt

fresh cracked pepper to taste (some versions of this also call to add in a dash of cayenne pepper)

fresh chives, roughly chopped*

1 1/2 cups shredded Swiss cheese (used a mix of shredded Swiss and sharp white cheddar*)

1 tablespoon all-purpose flour - I didnt add, and I honestly dont see the point to add, unless its to thicken it. And its already got enough going for it as it stands :P

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).

3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion, mushrooms and garlic in reserved drippings until tender...and add the splash of wine, saute' until it cooks down; drain and set aside.

4. In a large bowl, mix together eggs, milk and salt. Stir in the bacon, mushroom, shrimp and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.

5. Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.

My slow oven actually needed a bit more time, more like 45 to 50 minutes (and more likely due to the extra ingredients :B)

Enjoy :B

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