Bacon, Onion & Herb Quiche

Light and bright, with a touch of smokiness courtesy of the bacon, this quiche is bound to be a sure-fire hit.

Ingredients:
1 pie crust, either homemade or store-bought
6 thick slices bacon, diced
1 medium yellow onion, diced small
6 large eggs
1 cup whole milk
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
½ cup shredded mozzarella cheese
4 ounces crumbled goat cheese
Sliced green onions, for topping
Sea salt and fresh ground pepper, to taste

Method:
1. Preheat the oven to 400°. If you’re using a refrigerated pie crust (store-bought or homemade), add it to your pie plate and keep cold in the fridge until ready to use. If you’re using a frozen pie crust, keep frozen until ready to bake.

2. In a 12-inch skillet, cook bacon until crisp. Remove bacon from the pan and leave all but 2 tablespoons of the bacon fat in the skillet. Add in the onions and sauté in the bacon fat until translucent and lightly browned. Remove from the heat and set aside to cool slightly.

3. In a large bowl whisk together the eggs, milk, rosemary, thyme, kosher salt, and black pepper. Whisk until the mixture is smooth.

4. Take out your pie crust and scatter the bacon and onions evenly along the bottom of the pie crust. Gently pour the egg mixture over top of the onions and bacon. Sprinkle the mozzarella and goat cheese into the quiche.

5. Place your quiche onto a baking sheet (this just helps in case of spills) and place it into the oven and bake for about 45-50 minutes. (The quiche is done when the middle seems set and the crust edges are browned.) Let rest for about 15 minutes before serving.

Good Morning Recipes

Put on a pot of locally-roasted coffee and perk up your taste buds with this week’s selection of spring-fresh brunch fare, which stars locally-smoked bacon rashers, freshly-baked cinnamon-raisin bread, F&L biscuit mix, and, of course, farm-fresh eggs from our heritage breed hens. The bright and fresh delivery also includes both fromage blanc and tangy buttermilk from our creamery, fragrant herbs, and seasonal citrus, plus such spring favorites as baby red beets, yellow Cipollini onions and fennel. Rise and shine, it’s breakfast time!

Here are a few recipe ideas for the week:

Buttermilk Biscuits
These fluffy biscuits are given an extra boost of flavor thanks to our own buttermilk!

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over French toast!

Fennel & Potato Frittata with Fromage Blanc
This frittata offers a savory and flavorful way to enjoy the unique taste of fennel while incorporating wholesome ingredients perfect for a hearty breakfast.

Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!

Fennel & Potato Frittata with Fromage Blanc

This frittata offers a savory and flavorful way to enjoy the unique taste of fennel while incorporating wholesome ingredients perfect for a hearty breakfast.

Ingredients:
6 large eggs
1 small fennel bulb, thinly sliced
1 small onion, or 2-3 Cipollini onions, thinly sliced
1 medium potato, peeled and thinly sliced
½ cup fromage blanc
2 tablespoons olive oil
Salt and black pepper to taste
Fresh chopped herbs (such as parsley or chives) for garnish (optional)

Method:
1. Preheat your oven to 375°. Heat olive oil in a large oven-safe skillet over medium heat. Add the sliced fennel, onion, and potato to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8-10 minutes.

2. In a bowl, whisk together the eggs with a pinch of salt and pepper. Pour the whisked eggs evenly over the cooked vegetables in the skillet. Use a spatula to gently lift the edges of the frittata, allowing the uncooked eggs to flow underneath. Dollop the fromage blanc over the frittata in spoonfuls.

3. Transfer the skillet to the preheated oven and bake the frittata until the eggs are set and the top is lightly golden, about 12-15 minutes. Once cooked, remove the frittata from the oven and let it cool slightly. Sprinkle fresh chopped herbs over the top for added flavor and garnish. Slice the frittata into wedges and serve warm.

Baked Cinnamon-Raisin French Toast

This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Ingredients:
1 loaf cinnamon raisin bread
Butter, for greasing the baking pan
8 whole eggs
2 cups whole milk
½ cup heavy cream
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract
Topping:
8 tablespoons cold butter, cut into pieces
½ cup flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup raisins

Method:
1. Cut bread into ¼-inch slices, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.

2. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.

3. Preheat the oven to 350°. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time. Serve individual helpings with butter and warm syrup

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