Easter Breakfast – The Quiche

Quiche is a great dish. An all in one dish packed with protien and veggies (if you choose) and it is so versatile it can be eaten on a napkin with your hand, on a plate at a fancy table, for breakfast, lunch, or dinner! Always a hit at parties as well. These are two great ones.

Tomato Basil Quiche

Tomato Basil Quiche

6 eggs
1 cup heavy cream
2 cups milk
1/2 cup diced tomatoes
2 large basil leaves finely chopped
1/2 cup mozzerella cheese, shredded
1/2 cup goat cheese, crumbled
salt and pepper
1 – pie crust (you can cheat and use ready made or make your own)
(You could also go crust free – still YUM!)

Heat oven to 375.
Whisk eggs, milk and cream until well incorporated.
Stir in salt, pepper, cheeses, tomatoes and basil.
Line pie pan with crust and crimp the edges. Pour the quiche into the crust.
Cook for 45-50 minutes until puffy and filling is set (does not jiggle).

Lorraine Quiche

Lorraine

6 eggs
1 cup heavy cream
2 cups milk
1 cup shredded swiss cheese
8 slices of cooked bacon
1/8 tsp. ground nutmeg
1 cup spinach, torn
2 sliced green onions
1 – pie crust (you can cheat and use ready made or make your own)
(You could also go crust free – still YUM!)

Heat oven to 375.
Whisk eggs, milk and cream until well incorporated. Whisk in nutmeg, salt and pepper.
Stir in cheese, bacon, spinach, and green onion.
Line a pie pan with crust and crimp the edges. Pour the quiche into the crust.
Cook for 1 hour until puffy and filling is set (does not jiggle).

Don’t forget the Scones

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