Quiche Lorraine


This pan of quiche may not look as good as it tastes here due to my blurry picture, but trust me, it is delicious.  This dish is wonderful for brunch, lunch, or supper and pretty on the plate with some asparagus spears and fresh fruit.  It is just as good with bacon subbed for the ham. If you, manage to have any leftover slices can be reheated in the microwave but I prefer to reheat in the oven.  The crust stays crispier.

Quiche Lorraine

6 ounces grated Swiss cheese

2 Tablespoons flour

1 1/2 cups half and half cream

4 eggs, slightly beaten

8 slices thinly sliced ham from the Deli, chopped  or  1 1/2 cups leftover baked ham, chopped

1/2 teaspoon salt

1/8 teaspoon black pepper

1 unbaked 9 inch pie shell (I use Pillsbury refrigerated crust or make my own)

nutmeg, for sprinkling on top of quiche

Toss grated cheese with flour.  Add cream, eggs, ham, and seasoning; mix well.  Pour into pie crust, dust lightly with nutmeg,   and bake at 350 degrees for 45 minutes or until set.  Serves 8. Substituting  crumbled bacon (8 cooked slices) for the ham works well.




Pat’s Tater Tot Casserole

011I have been sorting old recipes, those on 3X5 inch cards, various scraps of paper, and clippings from newspapers and magazines.  Some of these were clipped and saved, hastily jotted down when I asked someone for a recipe, or sent to me by my mother or sister.  Almost all of them have a stain or spatter on them, some used so often they are tattered. I have recently become more aware how much I treasure those that are handwritten.  Most of us pass on printed recipes these days.  As I handled them, I realized it has been a long while since I cooked many of them.  Our family has grown up and started families of their own.I seldom use canned soups and vegetables. I garden more and use more fresh herbs and vegetables than ever before and love the healthy benefit of doing this  But I think it will be fun to pick some of these older recipes to try again.  This week I made a casserole that a good friend from our early marriage used to make. Thank you, Pat Tarver!

As I assembled this, I did what I almost automatically do these days, a recipe “rehab” that is likely to produce a healthier version, but I cooked it by Pat’s recipe. There are versions of this online today and most advise browning the ground meat prior to assembly.  That reduces  baking time but baking all the ingredients in one pan means one pan to wash!

Pat’s Casserole

1 lb. ground meat

1 can green beans

1 can cream of chicken soup

1 can cream of celery soup

1 bag frozen Tater Tots

1 Tablespoon onion flakes

salt and pepper to taste

Press the ground meat into a pyrex baking dish. Sprinkle with onion flakes.  Drain green beans and pour on top of meat layer.  Spread one can cream of chicken soup over beans.

Spread frozen Tater Tots for the next layer and cover with Cream of Celery Soup, smoothing over the tops of the Tater Tots.  Bake at 325 degrees for 1 1/2 hours.