Quiche Lorraine

A quick dinner or brunch option. A quick, shortening-based pastry crust, parbaked and then filled with cheese and egg (and some other stuff). Light and filling. And, leftovers, if any, are easy to reheat and taste very good. The crust can be made in a food processor.

You can add other ingredients but that will change cook time slightly. Sometimes I will add some chopped tomato and spinach. If adding spinach, wilt it over medium heat and chop before add to the crust.

Prep: 20 minutes

Bake: 30 minutes

Total: 50 minutes

Serves: 6-8