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

Chicken Cordon Bleu with Wine Sauce

Tuesday, August 25, 2009

I love sauce and gravy. Whether it be Country Fried Chicken or Pot Roast, it has to be coated with something. This recipe is the basic Chicken Cordon Bleu with a twist - a white wine sauce that you can put on the chicken and noodles. It is out of this world.

For something different or if you don't have a lot of time, don't wrap the ham and swiss in the chicken. Just bread the chicken, brown it and let it simmer in the wine for about 15 minutes.

Chicken Cordon Bleu with Wine Sauce

4 thin cut, boneless chicken breasts
4 slices of thin deli sliced ham
4 slices of deli sliced swiss
3 tbsp. flour
1 tsp. paprika
1 tsp. poultry seasoning
3 tbsp. butter
3/4 c. white wine (Chardonnay or Pinot Grigio)
1 chicken bouillon cube or envelope
1 tbsp. cornstarch
1 cup half and half

Lay chicken breasts flat and fold cheese and ham slices to fit on top. Fold chicken over filling and fasten with skewer or toothpick.

Mix flour, paprika and poultry seasoning in a small bowl. Roll chicken rolls in mixture until well coated.

Melt butter in 12" skillet over medium heat. Add chicken rolls. Brown all sides. Add bouillion and wine and reduce heat to low. Cover and simmer for 30 minutes. Remove cover and let simmer uncovered for about 5 minutes. Remove chicken and skewers/toothpicks.

Mix cornstarch and half and half in cup until well blended. Add to skillet and stir constantly. Cook until thickened.

Serve sauce with chicken and egg noodles.

Enjoy!