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We were just having a crepes conversation because a
friend here visited a crepe restaurant for dinner and
it reminded me of how much I love savory crepes but
they're hard to find on the breakfast menu when we
get out to for a morning restaurant treat. I get excited
when I see crepes on the menu but often they are limited
to fruit or sweet versions which are good too but give
me the chicken or spinach and a drizzle of hollandaise
and I am a happy camper.

Another favorite I don't typically see is quiche and
also something to be enjoyed any time of the day. I love
that you can make-ahead for those low-energy mornings
just warm up a slice when you're ready or even serve
it cold. It typically consists of a pastry crust filled
with eggs, milk or cream, and cheese, meat seafood or
veggies. Like an omelette you can add whatever flavors
you happen to have in the fridge.

QUICHE LORRAINE happens to be the bacon and Swiss cheese
flavor and here's a very basic and easy recipe that can
be made the night before and popped into the oven in the
morning. When we used to travel and stay in B&Bs this was
a real treat to see! I can see why it was popular because
it is easy to make for a crowd and hearty.

Whether you serve as a morning meal, an appetizer, fancy
up a luncheon, light dinner entree or even a snack this
is a quickie version with pre-made crust. Feel free
to substitute for any homemade pie crust but I keep
good-quality frozen or refrigerated variety from the
grocery store on hand for things like this. This recipe
does make 2 pies so just half everything for just 1.

Take a peek below to find out what the popular varieties
are made of.

Enjoy!
Marzee

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RECIPE: QUICHE LORRAINE

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INGREDIENTS:
8 large eggs
1 pint heavy cream
1 tablespoon pepper
Pinch of salt
1 tablespoon Worcestershire sauce
1/2 pound Swiss cheese, grated
1/2 pound cheddar cheese, grated
1 pound bacon, cut into 1-inch pieces
Two 9-inch pie shells

DIRECTIONS:
Preheat oven to 350 degrees. Place the first 5 ingredients
in a mixing bowl or blender. Whip or blend until well
combined. Fry the bacon until crisp; drain on paper towels.
Arrange the bacon in bottom of both pie shells. Mix together
the grated cheeses and sprinkle on bacon. Pour the cream
mixture on top. Bake for 45 minutes or until golden brown.
Cool at least 10 minutes before serving. This is best served
warm.

Yield: 2 9-inch pies
Category: Breakfast, Brunch, Pies, Eggs




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OTHER POPULAR QUICHES:

Here are a few of the more popular types out there with
a buttery crust...experiment yourself or check around in
the freezer sections for the already prepared ones if
you're curious.

QUICHE LORRAINE:
A classic for brunches but also great for lunch or dinner.
A creamy filling of bacon, Swiss cheese, and herbs.

QUICHE FLORENTINE:
This typically has Swiss cheese, fresh spinach, and a dash of
nutmeg.

QUICHE MONTEREY: Tangy Pepper Jack cheese, hearty Cheddar
cheese, and mild green chiles give this quiche a south-of-
the-border flavor.

BROCCOLI & CHEDDAR CHEESE: Well OK this one is self-
explanatory with a Fresh broccoli & Cheddar cheese combo.

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