Potato and Bacon Tart

• 2 – 12 oz. packages of center cut bacon
• 4 medium potatoes
• 12 ounces shredded sharp cheddar cheese
• Salt
• Pepper
• Onion powder

Here is a dish for those who don’t like cabbage to celebrate St. Patrick’s Day.  Any other time it would also be delicious.  I was a little worried that it would make a mess in the oven, but it didn’t.  Nor did it smoke up the house, which I have heard some people claim to be a problem when they put bacon in the oven. 

Fan slices of bacon around a glass deep dish pie plate.
Sprinkle a layer of cheese over it.
Slice potatoes thinly and put a layer on top of the bacon.
Sprinkle with onion powder, salt and pepper.
Repeat steps 2-4 two more times, using up all the potatoes. 

Sprinkle the rest of cheese over the layers.
Flip the bacon ends up over the mixture and fan it all the way around the tart. 

Set the oven rack mid-oven height and bake for 2 hours on 325 degrees.  No need to preheat the oven.

Remove dish and blot the top of tart with paper towels to absorb some of the drippings. 

Let sit for 5 minutes. 

Put a plate on top and flip the tart onto it. 

Blot the top of it again with paper towels to absorb the drippings.

Let sit a few minutes. 

Repeat 2 more times the flipping between plates and blotting to absorb as many drippings as possible.

Sprinkle onion powder, salt, and pepper over the layer of potatoes. 

Slice into wedges and serve. 

Enjoy. 

Quiche Lorraine

• 1 pie shell (I used Pillsbury)
• 8 ounces Swiss cheese, shredded
• 4 tablespoons flour
• 6 ounces of ham (chopped)
• 1 onion, chopped
• 3 eggs
• 8 oz. Evaporated milk (2/3 of a 12 ounce can)
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt

1. Preheat oven at 375 degrees.
2. Place pie shell in glass pie plate and flute edges or use frozen deep dish pie shell in aluminum pan.  (I used Aldi's.)
3. Dock pie shell.  Place a pie weight string of beads in pie shell, including over the sides, and blind bake for 10 minutes.  
4. Stir the 4 tablespoons flour into the shredded cheese.
5. Place cheese and flour mixture in the bottom of the of shell.
6. Saute chopped ham and chopped onions.
7. Spread the chopped ham and sauteed onions on top of cheese.
8. In the blender, mix the eggs, evaporated milk, mustard, and salt. You may also use a whisk, but be sure to whisk these items for 5 minutes. 
9. Pour the blended mixture evenly over the bottom layers.
10. Reduce oven temperature to 300 degrees.
11. Bake 75 minutes on the center over rack.  Do the knife test in the center to make sure that it is done.  If necessary, add a few more minutes to the baking time.
12. Serve and enjoy.