Quiche Lorraine

Recipe courtesy of beachbrat

1- 9 inch pie crust, unbaked

1 teaspoon butter

4 slices turkey bacon

1/4 cup finely chopped onion

1/2 cup Swiss cheese (bag of shredded)

4 eggs, slightly beaten

1 cup milk

1 cup half and half

Pinch of nutmeg

1/2 tsp salt

1/4 teaspoon pepper

In a small saucepan heat butter, add bacon and cook 5 minutes or until golden brown.  Remove bacon and set aside.  Add onions to pan cook 5 minutes.  Cover pie crust with bacon and onions and 1/4 of the cheese.  In mixing bowl, combine remaining cheese, eggs, milk, half/half, nutmeg, salt and pepper.  Mix well pour over bacon mixture.  Bake at 450 for 15 minutes then reduce to 350 for another 20 minutes or until custard is well set.  Serve hot.....Serves 4-6

Spinach Quiche

Recipe courtesy of Allison711

• 1/2 cup light mayonnaise
• 1/2 cup milk
• 4 eggs, lightly beaten
• 8 ounces shredded reduced-fat Cheddar cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/4 cup chopped onion
• 4 slices of cooked bacon, crumbled
• 1 (9 inch) unbaked pie shell

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
2. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
3. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Spinach and Cheese Strata

Recipe courtesy of LizDP

Makes 6 to 8 servings.

1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.

Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.

Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).

Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).

Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.

Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Cooks' note:
• Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.

Spinach and Bacon Quiche

Recipe courtesy of alicianrj

6 large eggs, beaten

1 ½ cups heavy cream

Salt and pepper

2 cups chopped, fresh baby spinach, packed

1 pound bacon, cooked and crumbled

1 ½ cups shredded Swiss cheese

1 (9 inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat oven to 375.

Combine the eggs, cream, salt, and pepper into a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake 35 to 45 minutes or until egg mixture is set. Cut into wedges and serve.

Ham and Cheese Mini-Frittatas

Recipe courtesy of alicianrj

Note: You must use 2 mini-muffin tines with 2-inch cups to make these easy party bites. Most hold 12 muffins per tin, some hold 24. This recipe will make 24.

¼ pound deli sliced Swiss cheese, finely chopped

6 slices Canadian bacon, finely chopped

3 tablespoons snipped or chopped chives

A few grinds of black pepper

8 eggs or 1 pint of egg beaters

2 tablespoons melted butter

Preheat oven to 375.

Mix together the chopped cheese, Canadian bacon, and chives. Season with black pepper. In a bowl, beat the eggs. Brush the muffin tins with melted butter. Using a teaspoon fill the 24 mini-muffin cups halfway with the cheese mixture. Using a ladle, fill the cups to just below the edge with the beaten eggs. Bake until golden, about 12 minutes. Remove and let cool to handle. Then arrange the egg bites onto a plate and serve.