Quiche Lorraine with lamb bacon
1/4 pound thick-cut lamb bacon, sliced into 1/4-inch lardons
3 plump leeks, cut in half moons
½ cup chicken broth (drained and saved from roasted chicken), with a little bit chicken fat included
Fry lardons until brown. Remove from pan. Saute leeks in fat remaining in pan, turn ot low asn continue simmering untilsoft, deglazing pan with a small amount of liquid (wine, chicken soup or water). Stir everything together. Pour into pre-baked pie shell.
Notes: Warms nicely on a blech to serve for Shabbat lunch.
Next time, I might sub wine or soy milk for chicken broth since it adds salt that the quiche doesn't really need.
Have you ever bought Belsoy Soya "Cream"? It is now certified Kosher, at least where I buy it in Canada. Yes, it does have some fat, but no cholesterol. And you don't have the problem of a watery quiche. http://www.alpro.com/ca?c=1
You can also get a "bacony" flavour in anything vegetarian/dairy by adding some Spanish smoked paprika.
- The original comment has been removed