Quiche Lorraine & French Toast

Published 04/04 2014 05:49AM

Updated 04/04 2014 06:12PM

Quiche Lorraine & French Toast

Quiche Lorraine

4 strips bacon, chopped
1 -9 in. deep dish pie shell
9 eggs
1 cup heavy whipping cream
¼ lb. fresh spinach
½ cup cheddar, shredded
Tone’s® Salt to taste
Tone’s® Pepper to taste

•Preheat oven to 350⁰F.
•In a medium skillet, cook the bacon until crisp and set aside.
•In a large bowl, combine the eggs and cream with Tone’s® Salt & Pepper and blend well. The mixture should be pale yellow.
•Add the spinach, bacon and shredded cheddar cheese to the pie shell. Pour in egg mixture, saving ½ a cup for the French toast.
•Bake for 30 minutes or until there is no more jiggle at the center of the quiche. Remove and serve.

French Toast
2 slices bread
½ cup remaining quiche mix
1 tablespoon Tone’s® Cinnamon
¼ cup heavy whipping cream
2 tablespoons oil
2 oz. maple syrup
1 tablespoon powdered sugar

•In a medium-sized bowl, add Tone’s® Cinnamon to quiche mixture. Add in heavy whipping cream.
•In a medium skillet heat oil on medium heat.
•Dunk the bread in the mix to soak thoroughly.
•Place bread in skillet and cook until browned and toasted about 2 minutes per side.
•Cut toast into triangles and serve with powdered sugar and maple syrup.

Copyright 2016 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

  • KNWA - Northwest Arkansas News
  • Fox 24 News
  • NWA Weather Authority
  • Razorback Nation
  • KNWA News
  • Fox24 News
  • Razorback Nation
  • KNWA Northwest Arkansas News Mobile App
  • NWA Weather Authority Mobile App
  • Hogville for Sports Mobile App