Quiche Lorraine

This is my favorite quiche recipe of all time.  It uses really lard which can be made by rendering pig leaf fat into pure white lard.  Serve with a huge salad.

For Crust:

2 cups flour

1 Tablespoon sugar

1/4 teaspoon salt

1/3 cup butter

1/3 cup lard

4 to 6 Tablespoons white wine

Mix the first 3 ingredients, then cut in the butter and lard and blend until it is crumbly and the size of peas.  Add the wine and just mix.  Form into a ball and roll out to make a pie crust.  In the bottom of the crust add:

1 1/2 cup shredded or diced cheese

8 slices bacon precooked with fat drained off

Into your blender add the following:

1 1/2 cup milk

3-5 eggs (depending on size-it’s okay if you have lots of eggs in it)

1/2 tsp salt

1/8 tsp pepper

Pour into crust with cheese and bacon and bake in preheated 350 oven for 45 minutes until firm and set up.  Let cool 15-30 minutes before serving.  Also great for breakfast the next morning or brunch.

Published by Morganic Permaculture Farm

A 30-acre permaculture farm near Fife Lake, Michigan, operated and facilitated by Stuart Kunkle. Utilizing and filtering through permaculture ethics and principles the raising of pastured, non-gmo supplemented, heritage pigs, chickens, rabbits, goats, sheep, ducks, and quail.

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