Wednesday, December 26, 2012

Christmas Breakfast --Quiche Lorraine & Fruit Salad

Christmas Breakfast 

Quiche Lorraine & Fruit Salad

Once again I am a twelve hour, night shift working nurse in a big hospital where
the doors never close.  I was scheduled for Christmas Eve.  I ended up getting lucky
and the census dropped so I got to be off.  I never know that until 30 minutes before time
to walk out the door.   I have had to learn do-ahead, simple ideas for Christmas Breakfast.
I may be there at home or I may be coming home in the morning with my backside dragging.   I almost never know ahead of time.

This year I decided to do something different. I had not made Quiche Lorraine for about a decade.  I found out from the old Betty Crocker cook book that there is a do-ahead way of preparing Quiche.

I fixed the fruit salad that day and since my fridge was so full and I no longer have
an extra fridge in the basement......... I set it out on the back porch on the table in the cold!   The screen door keeps the varmints off the porch so it works well. My mom has done this for a number of years.

Extending the capacity of the fridge by making use of the back porch and the cold weather!

Fruit Salad Recipe

2 cups fresh pineapple
1 pint fresh raspberries
3 navel oranges sliced and chopped into sections
2 cups red seedless grapes left whole
1 cup black seedless grapes halved

2 cups Simply Orange orange mango juice
2 Tbsp. Grenadine syrup
1 can Bacardi Fuzzy Navel mix--slightly thawed (no alcohol in this)

In a large bowl or tupperware

combine all the fruit
in a separate container or pitcher combine the Fuzzy Navel mix, juice and Grenadine.
Stir well to mix for the dressing.

Pour over fruit and stir to mix gently.

Cover and chill.

Serves: 12

The trifle bowl belonged to my Grandma Edna who helped teach me to cook.
Sadly I have never made Trifle in that bowl. Perhaps that should be a New Years Resolution for 2013?

Quiche' Lorraine Recipe

1 Cup grated swiss cheese
2 cups half and half
12 strips bacon fried and crumbled
3/4 tsp. salt
1/8 tsp. red cayenne pepper
1/8 tsp black pepper
1/2 onion chopped finely
4 eggs

1 pre-prepared crust for 9 inch pie
9 inch pie plate
Pre-heat oven to 425* 
Place pre-made crust into 9 inch pie plate-I used a glass one,  but anything works.
Bake crust @ 425 for 10 min. or until browned.
Remove from oven and place shredded swiss cheese, chopped onion, and crumbled bacon into crust.
Beat eggs, half and half and seasonings together in a large bowl.
Pour over other ingredients in crust.  
Lower oven temp to 300*
Bake in 300 degree oven til done. Test for doneness by inserting a butter knife half way between crust and center. Done when the knife comes out clean.
Do ahead Method

Place pre-made crust in pie plate
Put shredded swiss cheese, bacon crumbles, and onion into pie plate on crust.
Cover with plastic wrap and refrigerate.
Mix eggs, half and half and seasonings in large tupperware and seal and refrigerate overnight.

In the morning preheat oven to 300*
Pour egg mixture over pie plate ingredients
Bake for 45 minutes in 300* oven.

Allow quiche to sit for 10 minutes before slicing to serve.
Serves 8

Quiche' Lorraine hot out the oven!

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