Marcia Norwood, America's STORYTELLER
RECIPES:
Quiche Lorraine
Confetti Quiche
Quiche is great to serve for breakfast or brunch. These are two recipes from an old KRAFT recipe book that I've used for many years. I've served both of these delicious dishes at home, and at church .
"What is it?" one man at church asked me.
I told him it was Quiche Lorraine.
"I don't eat quiche," He replied.
"If you like eggs and cheese and bacon..then you'll like this."
It's true what they say, real men eat quiche.
"Real Men Don't Eat Quiche" is a title of a book published in 1982 that was a bestselling tongue-in-cheek book satirizing stereotypes of masculinity.
QUICHE LORRAINE
- 2 Cups (8 Ounces) Shredded Kraft Natural Swiss Cheese
- 2 Tablespoons Flour
- 1 and 1/2 Cups Half-and-Half
- 4 Eggs - Slightly Beaten
- 8 Crisply Cooked Bacon Slices - Crumbled
- 1/2 Teaspoon Salt
- Dash of Pepper
- One 9-Inch Unbaked Pastry Shell
- Toss Cheese with Flour.
- Add Half-and-Half, Eggs, Bacon and Seasonings.
- Mix Well.
- Pour into Pastry Shell
- Bake at 350 Degrees for 40 to 45 Minutes or Until Set.
Variations: Substitute 3/4 Cup Chopped Ham for Bacon
CONFETTI QUICHE
- 2 Cups (8 Ounces) Shredded Kraft Sharp Natural Cheddar Cheese
- 2 Tablespoons Flour
- 1 and 1/2 Cups Milk
- 4 Eggs, Slightly Beaten
- 1/4 Cup Green Onion Slices
- 2 Tablespoons Chopped Pimiento
- 1/4 Teaspoon Salt
- Dash of Pepper
- One 9-Inch Unbaked Pastry Shell
- Toss Cheese With Flour.
- Add Milk, Eggs, and Seasonings.
- Mix Well.
- Pour into Pastry Shell
- Bake at 350 Degrees for 1 (One) Hour or Until Set.
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Marcia Norwood, AMERICA'S STORYTELLER
Marcia's BLOG: hhttp://tellmeastory-marcia.blogspot.com/
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