Quiche Lorriane

(with credit to the late Al Masson, who ran one
of the finest restaurants in New Orleans)

This classic breakfast/brunch dish has been beloved for many years. This recipe was kindly contributed by Bill Smollen of Vicksburg, Mississippi (a gentleman of Louisiana roots), who operates Oak Hall, a turn of the century stained-glass manor home as a B&B. He calls this one of their flagship recipes.

Fry and drain the bacon well (lots of paper towels), Crumble the bacon.

Saute the onion in butter until the center is clear and the edges start to brown. Drain well in a strainer lined with paper towels.

In a large mixing bowl, whip the cream, nutmeg, ginger, dry mustard, and Tabasco. Add and whip in the eggs, onion (cooled), bacon (cooled), and cheese.

Pour into pie shells and bake in a preheated oven at 375 degrees for 25 to 35 minutes. Place into gallon zip-lock freezer bags after cooling (don't cook these completely). Re-heat at 375 degrees, and serve with champagne, a light Riesling, or just orange juice!

Serves 24-30


-- Bill, Shirley, & Bethan Smollen, Proprietors, Oak Hall


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Chuck Taggart   (e-mail chuck)