Quiche Lorraine--Sandra age 10

Uncooked.

Cooked.

Gratuitous Picture of Lucy. 

Finished Product. 

Sandra's Take:  It was really good and easy.  I want to try and make it for breakfast sometime.  You should all make it. 

Amy's Take:  Isn't it a shame that quiche and cliche don't actually rhyme?  Maybe if I pronounced them both with an authentic French accent they would.  Kee-shay Kli-shay.  Then I could make a joke and say "Real men don't eat quiche is a quiche cliche."  And that would be so funny.  But they don't rhyme, so I am giving up on this joke even if I do think it is genius. 
Sandra checked out a children's book on French Cuisine from the library this week.  "Cooking the French Way" by Lynne Waldee.  She wanted to make something French.  We chose quiche because she LOVES bacon.  Every year on her birthday she asks to have unlimited bacon (and nothing else) for dinner.  We used a frozen pie shell and precooked bacon pieces to simplify things.  And it was really, really simple.  We made one with just bacon and cheese and one with mushrooms, red peppers, green onions and spinach.  Guess which one Smith liked?  We changed the recipe to make it slightly healthier and more kid friendly, so I am going to give it to you.

Quiche Almost Lorraine
4 eggs
1/2 cup milk
1/4 tsp salt
dash pepper
1/4 tsp nutmeg
1 9-inch unbaked pie shell
1 cup grated cheddar/monterey jack cheese
2.5 oz package of real bacon pieces
1.  Heat oven to 350
2. Mix eggs, milk, salt, pepper and nutmeg with a whisk.
3. Use a fork to prick sides and bottom of unbaked pie shell about every half inch.
4.  Make 2 or 3 layers of alternating cheese and bacon bits in bottom of pie shell.  Pour egg and milk mixture over this.
5. Bake 45 minutes until golden and puffy. 

If you want to add vegetables, put 1 cup sliced mushrooms, two sliced green onions, 1 cup cleaned baby spinach, and 1/4 cup diced red pepper in bowl and microwave for two minutes before placing in pie crust.  Cover vegetables with cheese and egg mixture and bake as directed.