Quiche Lorraine & French Toast

- 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.

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