Omelette Pie?!

Tags

bacon, breakfast, easy, eggs, food, lorraine, mushrooms, quiche, Southern

When my husband came in the kitchen last night, he gave this dish a funny look and said, “What’s that?” I told him it was a quiche. He said, “No one here is French! It’s omelette pie!” Regardless of what you call it, it’s tasty and easy to through together. Perfect for breakfast during the hurried holidays or for a lovely brunch with friends.

Quiche Lorraine

• 1 prepared pie crust
• 1/2 pound of bacon, fried and diced
• 6 oz fresh mushrooms, sliced
• 1/2 cup finely chopped onions
• Olive oil
• 1 cup milk
• 1/2 cup heavy cream
• 3 eggs
• Slat and pepper to taste
• 1/8 tsp ground nutmeg
• 1 cup grated gruyere (I used cheddar because it’s what I had)

Preheat oven to 350 degrees. Place the crust in a pie pan and prick the crust with a fork to prevent bubbles. Parbake the crust until just starting to show color. Remove from the oven until the filling is prepared.

In a small skillet, saute the onions and mushrooms together. Pour off any extra juices. In a large bowl, whisk together the eggs and the cream. Add the milk and nutmeg, whisking again.

In the crust, sprinkle the bacon. Top with cheese and the mushroom mixture. Pour the eggs over it all. Place the quiche in the oven and bake until set, about 25 minutes. Allow to cool for 10 minutes. Serves 4 to 6.

Lobster Quiche

Tags

appetizer, breakfast, eggs, lobster, quiche

Some people may turn their nose up at this recipe when they notice that I used imitation (GASP!) lobster. Two reasons- 1) real lobster is really expensive, and 2) it tastes good in it’s own right. Haven’t you seen the episodes on Top Chef where the contestants are required to make a tasty dish out of random, lack-luster ingredients? Top Chef Texas had a recent challenge using the ingredients from a backpack survival kit. The winner, Lindsey, created a Triple Club with Tuna and Sardines in French Onion Soup with Vienna Sausage. If she win using vienna sausages on national television, I can use imitation crab meat. Once you taste this quiche, you will agree.

Lobster Quiche

• 1 (9 inch) unbaked pastry shell
• 1 cup shredded Swiss cheese, divided
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped green onions
• 1 tablespoon butter or margarine
• 3 eggs
• 1 1/2 cups half-and-half cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup imitation lobster meat, chopped

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust. Reduce heat to 375 degrees F. In a skillet, saute red pepper and onions in butter until tender. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.