It was with fond memories that I made my former mother-in-law’s quiche lorraine. Win was a terrific woman, whom I was honored and blessed to have in my life. My daughters loved her quiche lorraine, but since I do not eat pork, it was a dish I wouldn’t make. This week I decided to try making a kosher, vegetarian version, using  vegan bacon.

This was the first time I tried vegan bacon, while I wouldn’t use it as a stand alone as in eggs and bacon, but it worked quite well for making the quiche both kosher and vegetarian. It added the ‘bacon’ flavor and had a nice crisp texture.

I also decided to make a  whole wheat pie crust. And, voila!, here is my rustic version.

You can’t tell from the looks of it but the crust was incredibly flaky and tasty.  The recipe comes from YayYay’s Kitchen.

Win’s Quiche Lorraine (Kosher, Vegetarian Version)

2 eggs, slightly beaten (from Farmer Kim)

1/2 cup milk

1/2 cup mayonnaise

1 Tbsp corn starch

dash black pepper

2/3 lb vegan bacon, crumbled

1/3 cup chopped green onion

8 oz swiss cheese, chopped

9′ pie shell of your choice (I used a whole wheat pie crust recipe from YayYay’s Kitchen)

Directions

Preheat the oven to 350F.

In a bowl mix eggs, milk, mayo, cornstarch and pepper.

Add the bacon, onions and cheese.

Pour into the pie shell.

Bake for 35-45 minutes, until the center is golden brown.  Allow to set for 10 minutes before cutting. Enjoy!

Serves 6 – 8.