Quiche Lorraine

Wednesday, September 30, 2009

I think Bruce Feirstein got it wrong, real men DO eat quiche.  I'm pretty sure that if you tell a man that you're making something with bacon in it for dinner, they will eat whatever you make. This quiche is great to serve as brunch or if you want to do breakfast for dinner.

Quiche Lorraine

1 Pillsbury Pie Crust
10 slices of bacon, cooked and crumbled
3/4 cup shredded Swiss cheese
4 eggs
2 cups heavy cream
pinch of salt and pepper

Preheat oven to 425 degrees. Grease 9" pie plate with butter. Unroll pie crust in pie plate and decorate edge, if desired.

Fry bacon until crisp. Drain on paper towel. When cool, crumble bacon. Add bacon and cheese to pie crust.

In large bowl, whisk eggs.  Add heavy cream, salt and pepper and mix well. Pour into pie crust over bacon and cheese. Place pie plate on a foil covered cookie sheet to catch any overflow.

Bake at 425 degrees for 15 minutes.  Turn oven down to 325 and bake for about 30 minutes or until knife inserted in center comes out clean.  Let sit for 10 minutes before serving.

Enjoy!

If you liked this, you may enjoy:

Breakfast Strada

Breakfast Potatoes

Breakfast Strada

Wednesday, September 23, 2009

My parents recently celebrated their 15th wedding anniversary and I wanted to surprise them with something special. They had gone away for the weekend and what would be better than to come home with a home cooked meal. My parents love this Breakfast Strada and I figured they would be happy that they didn't have to make dinner when they got home.

Breakfast Strada

1 lb. sweet sausage, crumbled, cooked and drained
6 slices of white bread, cubed
4-5 eggs
1 c. grated cheddar cheese
2 c. milk
1/4 tsp. dry mustard

Brown, crumble and drain sausage. Remove crust from bread and cut into cubes. Mix eggs, milk and mustard. Layer bread, sausage and cheese in a 9x9 casserole or two quart round casserole dish. Pour milk/egg mixture into casserole, cover and refrigerate overnight. Bake covered in 325-350 degree oven for 50-60+. Uncover last 20 minutes. You can double this recipe - just put in two casserole dishes. Cook time is a half hour to an hour longer.

Enjoy!

If you like this, you may like:

Breakfast Parfait

Breakfast Potatoes

The Unpizza

Saturday, August 29, 2009

The Unpizza

This is one of our family secrets. This pizza is great because you can either eat it hot out of the oven or cold the next day and it travels well. The Fontina gives it a nice nutty taste and compliments the mozzarella and sausage. If you're looking for something different, this is the way to go.

The Unpizza

1 pizza dough

1 lb. Sweet Italian Sausage - cooked and drained

6 eggs

8 oz. Fontina cheese

8 oz. mozzarella cheese

2 tbsp. Parmesan/Romano cheese

1 tbsp. Italian Seasoning

Preheat oven at 400 degrees. Cook and drain sausage on a paper towel.

Coat 8x8 baking dish with olive oil. Stretch dough over dish - leave about 4" of dough overlapping each side.

In medium bowl, mix eggs, Fontina, Mozzarella, Parmesan/Romano and Italian Seasoning.

Pour half of the egg mixture onto pizza dough. Add sausage and pour remaining egg mixture to dough. Fold dough to cover top and seal.

Bake for 20 minutes or until top is golden brown. Let sit for about 15 minutes and remove from baking dish.

Enjoy!