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Kosher 12

Quiche Lorraine with lamb bacon

AdinaA | Feb 2, 201407:41 AM

1/4 pound thick-cut lamb bacon, sliced into 1/4-inch lardons
3 plump leeks, cut in half moons
½ cup chicken broth (drained and saved from roasted chicken), with a little bit chicken fat included
4 eggs

Fry lardons until brown. Remove from pan. Saute leeks in fat remaining in pan, turn ot low asn continue simmering untilsoft, deglazing pan with a small amount of liquid (wine, chicken soup or water). Stir everything together. Pour into pre-baked pie shell.

Notes: Warms nicely on a blech to serve for Shabbat lunch.

Next time, I might sub wine or soy milk for chicken broth since it adds salt that the quiche doesn't really need.

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