Sundays were always “family time” when I was growing up. We went to church in the morning and then came home and cooked dinner. Together. We- my mom, and two sisters- would gather in the kitchen and make our big Sunday Dinner. But my best memories was cooking for our monthly Sunday Brunch.

Sunday Brunch was always the second Sunday of the month and it was the one day that we were allowed to skip church so that we could spend the day together- relaxing. We would wake up at about 7:00 am and begin preparations for brunch. Our favorite meal was Quiche Lorraine. I loved the spinach, bacon, swiss cheese and most of all I loved the smells that filled the kitchen while my Mom was loving and most of all, supportive. I can’t wait to share that with my daughter. I can’t wait to introduce her to the quite murmur of the Eclectrics® Mixer as we sip hot chocolate and talk about our week. Cooking is like therapy and sharing that tradition will, hopefully, keep her out of therapy. LOL.

Here is the recipe that we used. It was a Betty Crocker recipe and over the years was changed for various reasons.

Betty Crocker Quiche Lorraine (with the Kristina Brooke Touch)

Pie Crust

1 cup all-purpose flour (DO NOT USE SELF RINSING FLOUR)
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons of ice cold water (THE WATER MUST BE ICED COLD. IF YOUR KITCHEN IS HUMID, TURN THE OVEN ON TO GET RID OF THE DAMPNESS)

Filling
6 slices turkey bacon, crisply cooked in the Microwave, crumbled
1 cup shredded Swiss cheese
1/2 cup finely chopped onion
3 large eggs
1/5 of box of frozen spinach
1 cup heavy cream
1/4 teaspoon pepper

1. In medium bowl, mix flour and salt. Cut in shortening, using Hamilton Beach® Mixer pastry attachment, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
4. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
5. Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
6. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Over the years, modern technology has made this recipe a lot easier to use. After I moved out of mother’s house, I would attempt to make this recipe and I could never get the pie crust to come out right. I had a regular hand mixer but cutting shortening into flour with a hand mixer is next to impossible. Later on I got a old Kitchen Aid® mixer and that did not work either. I did not have a pastry attachment or a dough hook and I could never get it right. The Hamilton Beach® Stand Mixer comes with a dough hook attachment and with the two-way mixing action, you don;t have to worry about not mixing all of your batter: it will get it all. I am adding this one to my Christmas list!