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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 https://www.facebook.com/knishshop
            I imagine you could contact them through there. I notice that the Knish Shop webpage at http://www.knishshop.com/ 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. http://www.alpro.com/ca?c=1

            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.