I love breakfast foods! I love them so much that I sometimes like to enjoy them at dinnertime. In our house, we call this wonderful occasion Brinner. A few days ago, I had to take dinner to a friend who is recovering from back surgery. I thought about taking my standard homemade spaghetti sauce, but decided to take her family Brinner instead. And, since they were getting Brinner, so were we! Yay! It’s a win, win!
I chose to make Quiche Lorraine like my mama always makes it. It’s yummy and easy and took care of that Brinner craving. So here goes…
You start with lots of yummy stuff.
The eggs and the sour cream get whipped together and the cheese and ham need a good chopping. Add them to the eggy goodness and toss in the paprika and parsley. Mix it all together and you’re almost done.
My Classic Batter Bowlwas perfect for quiche mixing. Next, pour the mixture into your pie crusts. You can certainly make your own crust, but the deep dish frozen crusts work great (let them thaw a bit before using). This recipe makes 2 quiches. I did a double batch so that there would be plenty to share.
Into a 400 degree oven they go. let them bake for 25-30 minutes.
They come out golden brown and soooo gooey-good.
We needed a side for our Brinner and what goes better with breakfast food than a nice fresh fruit salad. (I must have been in the mood to chop food all afternoon. It is a bit of a stress reliever)
We called up Grandma and Grandpa to join us and Brinner was served. Grandma brought her tomatoes in olive oil side for us to enjoy, too.
9 ounces diced ham
1 cup sour cream
10 ounces diced swiss cheese
1 teaspoon paprika
Beat eggs slightly then add sour cream and whip together. Add ham, cheese, parsley, and paprika. Mix well and pour into pastry shells. Bake in 400-425 degree oven for 25-30 minutes. Serve warm.
Other Add-in Options: Bacon and Cheddar Spinnach, Onion, and Ricotta Chicken, Mushrooms, and Munster