Holy goodness—dinner was out of this world tonight!!!!!! Betty made her quiche lorraine and I “helped” by whisking the eggs. Such a sous chef I am. The quiche was just fabulous and definitely the best I’ve ever had. The bottom layer was so nice and cheesy and the top was so light! You all MUST try this!

Betty’s Quiche Lorraine

Makes 1 quiche

1 unbaked pie shell

1/2 lb sliced monterey jack cheese

1 tbsp onion flakes

3 slightly beaten eggs

6 slices bacon, cooked until crisp and crumbled

1 cup skim or lowfat milk

1/2 tsp salt

dash of pepper

2 cups cooked broccoli florets

4 slices canadian bacon, chopped

1. Preheat oven t0 350.

2. In a greased pie dish, lay out pie crust. Cover pie crust with overlapping slices of sliced cheese.

3. Sprinkle broccoli and onion powder over cheese.

4. In a medium bowl, combine eggs, bacon, milk, salt and pepper. Pour over cheese and bake for 55 minutes.

**Tonight Betty threw in some sliced gouda and havarti cheeses as well and it turned out fab!

Although I certainly don’t eat a huge wedge of quiche daily, it can be a great quick dinner! Just freeze individually wrapped cooked slices and reheat in a 350 degree oven for about 20 minutes.

Americans so often think that quiche is “taboo” because of all the fat. Well, pizza is full of fat as well and we certainly don’t stop eating that! A slice of quiche, paired with salad and fruit is a very common light French dinner. One slice of quiche will not make you fat (just like a slice or two of pizza won’t make you fat either!) and will keep you satisfied. Oh yes, and you must pair it with red wine for a truly Parisian meal!

I did have a small glass of red wine—the same wine from last night. Went perfectly with the quiche!

Countdown till debate time…….I need to stay awake!!! 

ps—I need something sweet but don’t have anything! Gah!