Quiche Lorraine

Quiche Lorraine - a traditional French Quiche Lorraine with red peppers and onion added. You can prepare this a day in advance and refrigerate over night before adding the eggs and half&half mixture before baking for one hour. Each 9" Quiche can serve 6-8 people. You can substitute a savory breakfast sausage for the bacon.

  • Start with one or two Pyrex 9" glass pie dishes
  • Take out one or two Pillsbury 9" pie shells and let warm up for ten minutes
  • Place about 8 strips of bacon for each Quiche on baking parchment paper on aluminum cookie sheet
  • Cook for 25 minutes until crisp in 350F oven, remove and place strips of bacon on paper towel to absorb excess fat
  • Fit and tuck pie shells to fit smoothly into ungreased glass baking dish - you may have to steal from excess on one side or more and fit to top edge. Pinch or use your end of thumb and next finger to create "fluted" or dimpled edge
  • Place 1/2 cup shredded swiss cheese into each pie shell
  • Next layer is baby spinach leaves - rinse off and dry on paper towels. Remove stems as you go - depth of several layers of spinach leaves to cover shredded cheese
  • Cook chopped up red pepper and onion - about 1/2 red pepper and several slices of red onion chopped per quiche
  • Saute red peper on moderate heat for ten minutes before adding the chopped onion. Continue cooking on stove for about ten more mintues then remove to cool
  • Break up crisp bacon and distribute small pieces over spinach layer
  • Use large spoon and "sprinkle" red and onion mixture over spinach while "dredging" away from fat in tilted pan
  • Add seasoned salt and freshly ground pepper to taste
  • Add final cheese layer - we use about 1/4 cup shredded swiss then 1/4 cup or more of shredded Mexican cheeses
  • Blend seven eggs per dish with 1 cup half&half and pour over assembled Quiche
  • We add some freshly ground pepper to finish before placing in oven
  • Bake for one hour at 350F, remove and let set/cool for about ten minutes
  • Slice each Quiche into 6, 7 or 8 slices
  • We serve with a "dollup"of sour cream on top along with potatoes on the side and garnish
  • We use potatoes that are red, rose or Yukon Gold - peeled, sliced in half and pan fried for about 25 minutes
  • Add chopped red onion for the last 8 minutes and finish with seasoned salt (Lawry's) and ground pepper
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Lemon Ricotta Souffle

  • One Dozen eggs
  • One cup of sugar
  • One package of cream cheese
  • ½ cup of sour cream
  • 12 oz of Ricotta cheese
  • 1/8 teaspoon of mace
  • ¼ teaspoon of Almond extract
  • ½ teaspoon of Lemon extract
  • ¼ teaspoon of Vanilla extract
  • One cup of Half and Half
  • One ½ cup of Milk
  • One loaf of Plain white bread cut in cubes (no crust)
  • 13x9 Glass Pan (Spray with Pam)
  • Topped with a mixture of sugar, cinnamon and melted sweet butter
  • Bake at 350 degree for about 1 hour in Pryex dish
  • Served with a Fruit sauce or Blueberry Syrup topped with whipped cream!


Eggs Venetian

  • Take loaf of French or Italian Bakery Bread
  • Cut into 1" thick slices and hollow out center
  • (you can use small juice glass or similar for 2" hole)
  • Heat skillet or griddle to 385F and add tablespoon Olive Oil
  • Fry in olive oil to brown one side and flip over
  • Place slice or sliver(s) of roasted red pepper in hole
  • Crack egg and fry in hole for a few minutes
  • Flip over and spread teaspoon spaghetti sauce and then
  • cover with shredded parmesan cheese
  • Finish frying for two minutes or so, then serve
  • We add fried potatoes with onion and some red pepper
  • Choice of Canadian bacon or sausage patty
  • Garnish with orange slice