Anne Clegg's French Quiche

Ingredients:

1 round prepared pastry (1/2 of a 15-ounce package) or one pie/pastry crust
1/2 pound smoked slab bacon
1 thick-slice boiled ham (3 1/2 ounces)
1 1/2 tablespoons unsalted butter
4 eggs 1 1/4 cup light cream
Salt
Freshly ground pepper
Freshly grated nutmeg
1 tsp. chopped chives
1 cup (3 1/2 ounces) diced Gruyere or Swiss cheese

Instructions:

1.  Preheat the oven to 450 degrees F.
2.  Line a buttered 9 to 10-inch tart mold or pie plate with the pastry.
3.  Dice the bacon and ham into small cubes, removing any rind.
4.  Melt the butter in a skillet, add the bacon and sauce until lightly browned. Drain and spread over the bottom of the tart shell. Sprinkle the cubed ham evenly over the shell.
5.  Break two of the eggs into a mixing bowl. Separate the whites from the yolks of the remaining two eggs, adding the yolks to the mixing bowl with the whole eggs.  (Reserve the whites for another use.)
6.  Beat the eggs and yolks with a fork, incorporating the cream. Season with the salt, pepper, nutmeg and chives. Stir in the cheese.
7.  Turn the mixture into the tart shell. Place in the preheated oven and cook for about 30 minutes.

Sausage and Green Chili Breakfast Casserole

I got this recipe from my dear friend, Holly Hurst. We like it because it has a lot of good flavor. Thank you Holly!

6 slices buttered bread (See below gluten free)
1 lb. Sage or natural sausage, cooked and browned
1 4 oz. can diced green chilis
2 cups shredded cheddar/jack cheese
Mix together:
6 eggs
2 cups milk
2 tsp. salt
1 tsp. oregano
1 tsp. pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp dry mustard

Butter the bread slices and place the buttered side down in a 9x13 pan. Layer in order: cheese, sausage, chimes, and egg mixture.
Refrigerate overnight (covered)
Uncover. Bake at 325-350 degrees for 45-50 minutes. Let stand for 10 minutes before serving.
Slice and serve.

For gluten free, use shredded potatoes or hash browns. We like this better than using the bread.

Southern Ham and Grits Brunch Bake

12 servings

4 cups water

1 tsp. salt

1 c. quick grits

1/2 cup butter (1 stick)

1 1/2 cups finely grated sharp cheddar cheese

4 eggs

1/2 to 1 pound ham, chopped

8 eggs

1 c. half and half

1 1/2 c. finely grated sharp cheddar cheese

Bring the water to a boil; add the salt and whisk in the grits.  Cook 3-5 minutes, stirring constantly, until the grits are smooth and thick.  Remove from heat and stir in the butter and 1/2 of the cheese; continue stirring until both have melted.  Whisk in the 4 eggs.  Pour into a well-greased 2 quart casserole dish, smooth out and sprinkle with the ham.  The casserole can be done to this point up to 4 days ahead.  Cover with plastic wrap and refrigerate.

Whisk the remaining 8 eggs and half and half together, pour over the ham and sprinkle with the remaining cheese.  Bake at 350 degrees 45-50 minutes or until the cheese on top is lightly browned and the egg layer is set.  Serve with fresh hot biscuits.

Spaetzle

Basic dough:

2 cups flour

6 eggs

1 tsp. salt

or compared with:

300 grams flour

7-9 eggs

2 tsp. salt

Mix with dough hooks for about 15 minutes until smooth, a little sticky and small air bubbles occur.

Boil salted water. Wet spatzle maker.  Drop a glob of dough into spatzle maker and squeeze over boiling water.  Water will stop boiling.  When it resumes boiling (about 2 minutes) noodles are done.  Remove noodles from water and drain in colander.  Rinse with warm water and drain again. ( ** I have never rinsed and drained them before.) Put noodles in buttered pyrex dish.  Sprinkle noodles with Italian seasoning and swiss cheese.  Repeat layering process until the dough is gone.  Bake in 350 degree oven for a few minutes (15 or so) to heat thoroughly.  Serve hot.  

Can fry leftovers in butter.  Yummy!

Other Serving Suggestions:

1.  Serve plain or with butter as a side dish with meat.

2.  Serve with gravy over the top.

3.  Make a quick casserole with the noodles.  (Can add onions to the cheese, spice, layering)

Quiche Lorraine

Ingredients:

6 slices bacon

1 1/2 c. Swiss or Gruyere cheese, cut into slices about 1" x 2" (about 1/4" thick)

2 cups light cream (half and half)

3 eggs

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon pepper

1 unbaked 9-inch pie shell

Directions:

Fry the bacon until crisp; place on paper towel to cool.  Crumble the bacon evenly over the bottom of the pie shell.  Arrange the cheese slices evenly over the bacon to cover.

Blend the cream well with eggs and spices.  Pour into the pie shell over the cheese.  Bake in 400 degree oven for 15 minutes.  Reduce the heat to 325 degrees and bake 30 minutes longer.  Top should be a light golden brown.  Serves 6.

Pie Shell

1 1/3 c. flour

1/2 tsp. salt

1/2 c. shortening

3-4 T. ice cold water

Mix first three ingredients until they are meal-like.  Add the water. Mix very lightly.  Roll out on floured surface.  Put in pie shell.  (Try not to touch the dough very much since your warm, oily hands will make the shell tough.)