Quiche Lorraine is Cooking with Eggs for a Great Easter Brunch Recipe

The Quiche Lorraine is credited to the French, although the quiche originated in Germany. The original one had no cheese in it. The following recipe is a great breakfast ideas or a wonderful Easter brunch recipe. Gruyere cheese is a little more salty so I am not adding salt to the recipe.

QUICHE LORRAINE

• 12 Slices bacon


• 8 Ounces grated Gruyere cheese


• ½ Small finely chopped onion


• 2 Cups heavy cream


• 4 Eggs


• ½ Teaspoon black pepper


• Puff pastry to line the pie plate

Preheat oven to 400F degrees.

Fry bacon until crisp; drain on paper towels and chop into small pieces.

Mix together the bacon, onion and cheese; Sprinkle over pastry line pie plate.

Beat together the cream, eggs and black pepper; Pour mixture over the bacon mixture in the pie shell.

Bake for 35 to 45 minutes or until point of knife inserted in the middle comes out clean.

Cool for 15 minutes before serving.

The following is a no crust quiche.

VEGETABLE QUICHE

• 2 Tablespoons olive oil


• 1 ½ Cups small chopped broccoli


• 2 Cups sliced mushrooms


• ½ Cup chopped onion


• 4 Beaten eggs


• 1 Cup creamy cottage cheese


• 1 ½ Cups shredded Monterey Jack cheese


• ½ Teaspoon baking powder


• 3 Tablespoons flour


• 1 Teaspoon fresh chopped basil


• ½ Teaspoon salt


• 1/8 Teaspoon black pepper

Preheat oven to 350F degrees.

Sauté broccoli, mushrooms and onion in the olive oil until vegetables are tender. Combine the eggs, cottage cheese, shredded cheese, flour, baking powder, basil, salt and pepper in a mixing bowl and beat until blended. Add the vegetable mixture and blend in by hand. Pour into a greased 9 inch greased quiche baking dish. Bake 30 minutes or until point of knife inserted in the middle comes out clean. Set for 10 minutes before serving.

For more delicious Easter recipes check the links below.

• French toast recipe


• Easter recipes in Italy


• Hot cross buns


• Leg of lamb


• Easter candy recipes

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