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Feb 2, 2014 07:41 AM

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
4 eggs

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.

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  1. Looks and sounds wonderful..................

    1. Where do you get your lamb bacon?

      3 Replies
        1. re: AdinaA

          Followed the link but do not see any contact info. How do you contact them? How much does it cost?

          1. re: daphnar

            Since they operate out of the Knish Shop
            I imagine you could contact them through there. I notice that the Knish Shop webpage at is down.

      1. mmmmm...looks good. Is it hearty enough to be a simple main course for Shabbat lunch? I am always looking for creative ideas for that. Do you think soy milk would firm up well and add some creaminess?

        6 Replies
        1. re: DevorahL

          Yes, it could certainly be a main course for lunch, though I served small slices as a first course. I'm quite sure soy milk would work, not sure how much creaminess it will add, though, since it is fat-free. The egg yolks give it a nice, quiche texture.

          1. re: AdinaA

            Most soy milk is not fat-free. The carton currently in my fridge has 4.5 grams per cup, and I think most are similar. It's not heavy cream, to be sure, but there is some fat.

          2. re: DevorahL

            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.

            You can also get a "bacony" flavour in anything vegetarian/dairy by adding some Spanish smoked paprika.

            1. re: lagatta

              I disagree. Smoked paprika has a smoked flavor, but certainly not a bacon-y flavor. I don't think bacon is actually smoked. I think it's cured. And why only vegetarian/dairy? You can put it in meat dishes as well.

              1. re: queenscook

                Of course you can, but it is if you wanted some of the "bacony" taste in a dairy quiche.

                Many people say the scent reminds them of bacon. Obviously it isn't the same, but even lamb or turkey bacon aren't identical to the forbidden original.

          3. The original comment has been removed