A Lesson in Canadian Bacon.

Happy Monday! I usually dread Monday's. They are so tiring. So dreary going back to the hustle and bustle after a weekend of decompressing. But today wasn't typical. Today was good. Hannah landed her 1st interview for a summer lifeguarding position and not in Illinois:) She also was given great news that she will be parking at my friend, Jayme's house for the rest of the school year. And it's closer than her friends who have parking permits in lots surrounding Valley.  Plus bonus, she scored 104% on her Bio project. I guess people claim to have Birthday months... hers is really coming true.

Tonight was the typical Monday. Dance, Soccer and Swimming. So the meal needed to be simple. I decided to pull out a little French-Canadian on the family. It was simple and delicious, though Elie said she only ate it because it was hungry. Katy scrunched her nose, having eaten her Hotdog hours earlier before dance.

I actually created the meal, using my basic quiche recipe given to me from Mimi. Instead of bacon, I substituted Canadian Bacon. We served quiche while we were in France and love it! Pillsbury Pet Ritz crust is the key.

Did you know that Canadian Bacon isn't really from Canada? Apparently the English imported pork from Canada in the mid 1800's due to a pork shortage. They would cure the backmeat in a special brine, which Canadians actually call peameal bacon, because they would roll it in yellow split peas to help preserve it. The English preferred to smoke it instead which is what was most preferred and it was referred to as Canadian Bacon. If you went to Canada and tried to order it, you would end up with Peameal bacon. Crazy learning. Love it!

Canadian Bacon Quiche
1 6 oz. package of Canadian Bacon, diced
2 slices of onion, diced finely
3 eggs
1 1/2 pint heavy whipping cream
1 1/4 cup swiss cheese, shredded
1 pie crust (Pillsbury Pet Ritz)

Pre-bake pie crust at 350 degrees for 10-15 muntes, polking with fork before baking.

Whip eggs with whisk and add all ingredients. Mix and pour into pie crust.

Bake at 350 degrees for 45 minutes or until brown on top.
Cool and serve.