baci's baking - Quiche

I'm going to continue with the brunch theme from last week and give you my two favorite quiche recipes. They are the perfect menu item for a Baby Showers or Bridal Showers hosted as a brunch. Or, if you love breakfast any time of day they're hearty enough for supper time, too! Both recipes are from FoodNetwork.com.

Quiche Lorraine

1 (9-inch) prepared pie shell, unbaked

6 oz. thick cut bacon, cut into narrow strips (for veggie version, use Morningstar Farms Veggie Bacon Strips - I've done this before and it's still SO tasty!)

2 large eggs

2 large egg yolks

1 1/4 cup half-and-half

1/4 t. salt

1/4 t. ground black pepper

pinch of freshly grated nutmeg

1 cup grated Gruyere or Swiss cheese

1) Preheat oven to 375 degrees. Place pie shell into pie pan, being careful not to stretch dough. Bake until the crust is golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.

2) In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat.

3) Arrange the bacon evenly on the bottom of the baked crust.

4) In a large bowl, beat the eggs, yolks and half-and-half. Add the remaining ingredients and whisk to combine. Pout into the prepared crust and bake until the custard is golden, puffed and set, yet slightly wiggly in the center, 30 - 25 minutes.

5) Remove from the oven and let cool on a wire rack for 15 minutes before serving.

Savory Three-cheese Quiche

1 (9-inch) prepared pie shell, unbaked

1 cup grated Swiss cheese

1/2 cup grated Colby-jack cheese

3 T. grated Romano cheese, plus 1 T.

1/2 cup chopped medium onion

1 cup fresh broccoli florets

1 1/2 cup sliced fresh mushrooms

1/4 t. dried majoram

1/2 t. dried basil

1/4 t. salt

1/2 t. garlic powder

3 eggs

1 cup milk

1/2 cup half-and-half

7 or 8 cherry tomatoes

1) Preheat oven to 425 degrees. Place pie shell in a pie plate, be careful not to stretch dough.

2) Sprinkle the cheese over the bottom of the pie shell, then evenly distribute the onion, broccoli and mushrooms over the cheese layer. Mix the eggs and the spices together in a bowl. Add the milk and half-and-half and mix well. Pour over the contents in the pie shell.

3) Cut the cherry tomatoes in halves and place, cut side up, in a ring on top of the mixture. Sprinkle the 1 tablespoon of Romano over top.

4) Bake for 15 minutes. Turn oven down to 300 degrees and bake for an additional 45 to 55 minutes or until cake tester inserted in the middle comes out clean.