Quiche Lorraine | Southern Living
Quiche Lorraine is a brunch classic with all of our favorite food group ingredients: Buttery crust, eggs, and bacon. Fast and fancy, a quiche was featured in nearly every issue of Southern Living in the seventies, but none was more popular than Quiche Lorraine. We certainly understand our readers’ obsession. Here, in our favorite version, the egg filling gets studded with flecks of green onions and bacon along with a generous helping of Swiss cheese. Instead of Swiss cheese, you can also feel free to swap in Cheddar or American cheese, or skip the cheese altogether and add more veggies like bell peppers, tomatoes, and zucchini. Quiche Lorraine is the perfect dish for just about any meal. It would be a welcome addition to a brunch buffet but also makes a great lunch or light dinner served with a side salad.
Get the recipe:
Ingredients:
1/2 (14.1-ounce) package refrigerated pie crusts; 1 pound bacon, cut into 1/2-inch pieces; 1/4 cup green onions, chopped; 8 ounces Swiss cheese, grated and divided; 6 large eggs, beaten; 1 cup heavy cream; 1/2 teaspoon table salt; Dash of ground red pepper; Dash of white pepper; 1/8 teaspoon ground nutmeg
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Betty's Mexican Brunch Crustless Quiche
Betty demonstrates how to make her Mexican Crustless Quiche to go along with her Mexican brunch. This quiche has green chiles for a little heat, and it is superb with some Chocolate Coffee!
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Mexican Brunch Crustless Quiche
5 eggs
1/4 cup flour
2 tablespoons butter or margarine, melted and cooled
12 oz. cottage cheese
4 oz. can green chiles, undrained
2 cups (8 oz.) shredded Monterey Jack cheese
cooking oil spray
9 to 10-inch pie plate or 10-inch quiche dish
In a large mixing bowl, beat together 5 eggs, 1/4 cup flour, and 2 tablespoons melted butter or margarine, until thoroughly combined. Stir in 12 oz. cottage cheese, a 4 oz. can of green chiles, undrained, and 2 cups of Monterey Jack cheese. Pour into pie plate or quiche dish that has been sprayed with cooking oil. Bake at 400 degrees for 10 minutes. Reduce the heat to 350 degrees, and cook about 25 minutes longer, until a knife inserted in the center comes out clean. Let stand about 5 minutes, and then cut into pie-shaped wedges. Serve while hot! Muy Bueno!!!
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Slow Cooker Farmers Breakfast Casserole
SLOW COOKER FARMERS BREAKFAST CASSEROLE
RECIPE:
INGREDIENTS:
9 large eggs
3/4 cup ricotta cheese
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1/2 tsp. dried dill
5 slices bacon, sliced and cooked
1 cup diced ham
16 oz. Colby-Jack cheese divided
2 tomatoes, sliced
SLOW COOKER SIZE:
6-quart oval
INSTRUCTIONS:
Divide the cheese out by cubing 2/3 of it and grating the rest. Save the grated cheese for the end of cooking time.
In a large bowl add the eggs, ricotta, salt, pepper, dill and thyme. Whisk until you can get it smooth, though some chunks of ricotta is fine.
Spray the slow cooker with non-stick spray. Add the cubed cheese, bacon and ham. Whisk the egg mixture one more time to get it combined again, then pour over the ham, bacon and cheese.
Cover and cook on HIGH for 2.5 hours. If there is any liquid on top of the casserole, blot it with a paper towel. Add remaining cheese and cover for 5-10 minutes more.
Serve with sliced tomato on top and enjoy!
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Easy Grits Casserole - Perfect for Breakfast on Busy Mornings!
RECIPE BELOW. When we're busy as a family and need a hearty breakfast on the go, Grits Casserole is our go-to solution. It's tasty and filling, and you can also dress it up with your favorite sauce or salsa (I eat mine with roasted Hatch Chiles, but if you've been around this channel, you probably knew that).
Recipe:
1 cup Grits, cooked (slow cooked are best, but quick grits are just fine)
8 eggs
8 oz (1pkg) Shredded Cheddar Cheese (add more if you want)
4 oz (1/2 pkg) Shredded Monterey Jack Cheese (add more if you want)
1 lb Breakfast Sausage, cooked and drained
Salt & Pepper to taste.
Cook grits according to package directions, and cook off the Breakfast Sausage (sausage can be done the day before). Mix Sausage into Grits. In a large bowl, beat the eggs and add the cheese. Then add the Grits & Sausage and mix well. Spread into a 9x13 pan prepped with cooking spray. Cover with foil and bake at 350˚F for 60 minutes. Remove foil and cook 10 more minutes to brown the top. (If it still seems a little wet, cook 10 more minutes or until done. Let cool and serve or store in the fridge in squares for quick breakfasts!
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Hash Brown Breakfast Quiche
✔️RECIPE:
This hash brown breakfast quiche uses crispy shredded hash browns as a ‘pie crust’. Enjoy a custard filling mixed with shredded zucchini, mushrooms, bacon and cheddar cheese but feel free to customize it with your favorite veggies ???? ????????
Easy Spinach, Sausage, Mushroom, and Cheese Quiche Recipe
Spinach and Kale, sausage, mushroom, and cheese Quiche is perfect for a Sunday brunch.
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