Dairy Free Quiche Lorraine Inspired Sandwiches with Lightly Dressed Greens on Italian Stretch Bread


For these sammies, I’ve used a dairy free adaptation of Quiche Lorraine. You can freeze and re-heat the leftovers, (except for the greens.)

Here’s what you need for the “quiche”

1/2 lb thick sliced bacon cut it lardon style strips (or cubed)

1 medium yellow onion

6 eggs

1/2 cup chicken stock (or broth)

salt and pepper to taste

a pinch of fresh ground nutmeg

Here’s what you do:

Preheat oven to 375 degrees F

Cook the bacon over medium heat, remove from pan once done

Dice the onion, and saute in leftover bacon grease, remove from pan once done.

Line an 8″ x 8″ square baking dish with parchment paper. (You can also use a pie pan if you’d like.)

Spread the bacon and onions over the parchment lined dish

Whisk the rest of the ingredients together and pour over the bacon and onions.

Bake for about 30-35 minutes until the eggs are cooked through.

Cut into 6 portions, place on stretch bread (see Italian Stirato “stretch” bread recipe – or use whatever style roll/bread you prefer)

Top with greens, lightly dressed with the following:

Dressing for greens:

This is a slightly modified dressing recipe from Emeril Lagasse.

1/8 cup white balsamic vinegar

1 tsp brown sugar

2 cloves minced garlic

1/4 cup Extra Virgin Olive Oil

Salt and pepper to taste

Whisk ingredients together and slowly add enough to lightly coat your favorite greens in a mixing bowl. Save reserve dressing for leftovers.

*Serving suggestion – I serve this with kettle style potato chips that I “dress up” ┬áby adding about 2 tsp garlic powder and 1 tsp dried rosemary. I mix the chips in a large bowl by hand, being careful not to pulverize the chips in the process.



Dairy Free Chewy Chocolate Chip Cookies


*I am calling this recipe dairy free, although I did not factor in the chocolate chips which have a slight amount of dairy in the ingredients. However, you can substitute them for carob chips, or any type of “chips” you’d like.

This is a chewy-er cookie, especially for the dairy free recipes which sometimes can end up like hockey pucks (although the edges are crunchy- and delicious!) I recommend storing them in Tupperware to keep them on the softer side. The recipe will make about a dozen cookies, but can be easily doubled.

Here’s what you need:

1/2 cup plus 1 Tbs canola oil or XLOO. (Extra light olive oil will give them more of a buttery flavor.

3/4 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

1/2 tsp vanilla extract

1/4 tsp kosher salt

1/2 tsp baking powder

1 cup plus 2 Tbsp all-purpose flour

1 cup semi-sweet chocolate chips

Here’s what you do:

Preheat your oven to 425 degrees.

I use my KitchenAid mixer with the paddle attachment. However, you can mix the, by hand.

Some people are big advocates for mixing dry and wet ingredients separately. I don’t for this recipe, and I think the end result does not suffer. I add the ingredients in the order they are listed above, and mix until combined and smooth.

Drop heaping tablespoons (silverware tablespoons, not measuring tablespoons) onto a parchment paper lined cookie sheet, allowing some space for the cookies to expand during cooking, about an inch and a half should do. The picture above is an industrial sized tray that takes up the entire length of my oven, so you will want to put fewer cookies on a standard sized tray.

Bake for about 9 minutes, or until the edges are golden brown and the centers don’t deflate if you poke them with your finger. (Not an exact science, but — it works.) Let them sit on the tray for a couple minutes to solidify theor shape before transferring to a wire cooling rack