Foodie Friday: Quiche Lorraine

After a busy work day, it’s nice to come home and make something super easy but equally as delicious. For me, that go to meal is a quiche. It’s relatively simple to make and I usually have all the ingredients in my pantry and fridge. Plus the left overs are great for breakfast, lunch, or another dinner! Last night I made Quiche Lorraine which is always a hit with my husband…probably due to the 1/2 lb of BACON i put in it 🙂 This recipe comes from Quiche Lorraine (photo)


  • 1 recipe pie dough or a prepared frozen pie crust
  • 1/2 pound of bacon
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3 eggs
  • 1/2 teaspoon salt
  • Black pepper to taste (we used about 1/2 teaspoon)
  • 1/8 teaspoon ground nutmeg
  • 1 cup grated gruyere
  • 1 heaping tablespoon chopped chives


1a If you are making your own pie crust, roll out the pie dough into a 12-inch round. Place it in a 10-inch wide, 1 1/2-inch high tart pan, pressing the dough into the corners. Use a rolling pin to roll over the surface of the tart pan to cleanly cut off the excess dough from the edges. Freeze for at least half an hour before blind-baking. 1b Pre-bake the frozen crust (also called “blind” baking). Preheat oven to 350°F. Line the frozen crust with heavy duty aluminum foil or with parchment paper. Allow for a couple inches to extend beyond the sides of the tart or pie pan. Fill two-thirds with dry beans or other pie weights (I’ve heard copper pennies work well for this too). If you are using a pan with a removable bottom, place the pan on a rimmed baking sheet in the oven to catch any spillage. Bake for 20 minutes. Then remove from oven, remove the pie weights (the easiest way to do this is to lift up the foil by the edges) and the foil. Using the tines of a fork, poke little holes all around the base of the crust. Return to the oven and bake for another 10 minutes, until lightly browned all over. Remove from oven and set aside. quiche-lorraine-1.jpgquiche-lorraine-2.jpg 2 Cook the bacon. Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan (you may need to work in batches or do two pans at once). Slowly cook the bacon, turning the strips over occasionally until they are nicely browned and much of the fat has rendered out. Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Pour fat out of the pan into a jar (not down the drain, unless you want to clog the pipes) for future use, or wait until it solidifies and discard in the trash. Chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces. 3 Preheat oven to 350°F. Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives and whisk a little more. Add the milk and cream and whisk vigorously to incorporate and introduce a little air into the mix – this keeps the texture of the quiche light and fluffy. Arrange the bacon and cheese in the bottom of the pie crust. quiche-lorraine-3.jpgquiche-lorraine-4.jpg Whisk the egg-milk mixture hard again for a few seconds, then pour it gently into the pie crust. You want the bacon and cheese to be suspended in the mix, so you might need to gently stir it around just a little. You also want the chives, which will float, to be evenly arranged on top, so move them around with a spoon until you like where they are. 4 Put the quiche into the preheated oven and bake for 30-40 minutes. (If using pan with removable bottom, be sure to place a rimmed baking sheet underneath.) Check for doneness after 30 minutes by gently jiggling the quiche. It should still have just a little wiggle. (It will finish setting while it cools.) Cool on a wire rack. Eat at room temperature, cold (a quiche will keep for several days in the fridge), or reheated gently in a 200-degree oven.

Happy Cooking!



Foodie Friday: Balsamic Braised Pork Chops

Summer is drawing to a close. Back to School commercials are on TV and  people are taking their last vacations before the weather cools down. Fall is by far my favorite season, so I would be lying if I didn’t say that I am antsy with anticipation for the autumn months.

For today’s Foodie Friday, I wanted to share one of my favorite meals to cook in the fall: Balsamic Braised Pork Chops. It does involve several steps to prepare, but this recipe is super delicious and the perfect meal to share with that special someone! This recipe comes from William Sonoma.

Balsamic Braised Pork Chops


  • 4 bone-in pork chops, each 1 inch thick
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. olive oil
  • 4 bacon slices, diced
  • 1 red onion, sliced 1/4 inch thick
  • 1 garlic clove, minced
  • 2 Tbs. firmly packed dark brown sugar
  • 1/2 cup balsamic vinegar
  • 1 tsp. minced fresh thyme
  • 1 cup low-sodium chicken broth
  • 2 tsp. chicken demi-glace
  • Fresh rosemary leaves for garnish


Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.

In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat in the pan.

Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.

Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately. Serves 4.

Happy Cooking!!


Foodie Friday: Chicken Burgers with Garlic and Rosemary

This is my first “Foodie Friday” post (yay!). I was thinking about which recipe I’d like to share with you all and thought of my husband’s favorite summer meal– Chicken Burgers! I originally got this recipe from Giada De Laurentis on Food Network but have put my own twist on it over the years. Click here for the original recipe.


They are so easy to make and super delish! Here’s what you’ll need:

Mayonnaise Spread:

1 cup light mayonnaise

Pinch of salt

Pinch of freshly ground pepper

1/4 cup chopped fresh rosemary leaves

1 clove garlic, minced

1 pound ground chicken

1 Small Onion

1 Small Pepper

ÂĽ cup parsley

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 Kaiser rolls

1/4 cup olive oil

1 cup arugula, divided

½ cup Mushrooms

1 Small Eggplant

For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, ¼ cup parsley, sautéed chopped onion, sautéed chopped pepper and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

While the burgers are cooking: Sauté mushrooms with salt and pepper. Set aside. Slice Eggplant into ½ inch thick portions. Brush each side with olive oil and season with salt and pepper and place on grill until tender.

Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place ÂĽ cup of arugula on bottom bun with chicken burgers on top. Next, add mushrooms, eggplant and finish with the top half of the bun.

Happy Cooking!!