Quiche Lorraine

Quiche Lorraine - essentially a fancy sounding French name for what the Brits would call a bacon and egg pie! Still, the combination does produce an elegant dish that is at home for brunch, lunch or supper. Even better - you can make it ahead and even freeze it. Doesn't get much more versatile than that.

Ingredients:

1 prebaked pie shell, 9 to 10 inches
4 slices bacon cooked till quite crisp and crumbled
1 large onion, sliced about 1/4" inch thick and cooked until softened in bacon fat
4 ounces Swiss or Gruyere cheese, shredded
2 whole eggs and 2 egg yolks
2 cups heavy cream
a few gratings of nutmeg

Preheat oven to 450 degrees.
Combine eggs and cream either in a food processor or mix well with a whisk.
Put onion, drained of fat, in bottom of pie crust, top with bacon pieces.
Add cheese and pour in egg/cream mixture.
Bake at 450 degrees for 15 minutes, lower temperature to 350 degrees and bake for another 15 minutes or until pie seems fairly firm when shaken.

Variations:

Cooked broccoli and cheddar cheese
Smoked salmon, Swiss cheese and asparagus.

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Colcannon Cakes

Ingredients

1 lb.  waxy potatoes, cut into ½” dice
4  tablespoons butter
⅓ pound cabbage, finely chopped
1 cup onions, finely chopped
Salt and pepper
Flour for dredging
1 tablespoon butter
1 tablespoon oil

 

Cook potatoes in salted water then drain in   colander and set aside.

  Heat 3 tablespoons butter with ½ cup water  in medium sized pan and add
  cabbage.  

  Cook over high heat until cabbage is just cooked and water
  has almost evaporated.  Add onions and cook just until mixture is
  starting to fry.
  Tip cabbage into bowl with potatoes.  Mash or crush the two together
  roughly - using your hands may be best.
  Shape mixture into 8 cakes.  Dredge in flour.
  Heat oil and remaining butter till foaming. Add patties and cook over
  medium heat for 3 minutes on each side.
  Drain on paper towels and serve immediately.

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