The mushroom & smoked Gruyere cheese quiche I made Sunday is still going strong.
The mushroom & smoked Gruyere cheese quiche I made Sunday is still going strong. I noticed that when I cut it up into servings the day it’s made, the pieces are jagged and it’s hard to cut without a mess. But when I cover the dish and put it in the fridge overnight, the cutting process is much neater afterward. Anyway, I usually get 8 pieces out one batch, and keep them in a glass dish with an airtight lid, which feeds me for a week-plus!
Because of this, as well as making either a tray of bacon or a pan full of sausage (depending on the week) ahead of time, weekday breakfasts can be just as lavish as Sunday brunch. Put a piece of quiche and a piece or two of meat on a plate, zap in the micro, and be sitting down to eat—all in less than 4 minutes. This time of year, I’ll sometimes add strawberries or blackberries, too. Who says you haven’t got time for a good breakfast?
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OMG! This looks soooo yummy!
It really is 🙂 Thanks
MINE! MINE! MINE!
Perfectly yummy, great time saver
still waiting for My slice…
C’mon over!
Bobbi Jo Woods Great! I grew up on smoked Gruyere.. my mom was a cheesaholic
Nice! This was the first time I tried it smoked.
PS – I found a new site for buying cheese online. Lemme go find the link
Found it!
simplycheese.net – Simply Cheese Home
Bobbi Jo Woods thanx!! mmm…Veggie Jack!
You’re welcome. So far, I like them. They have grass-fed and traditional Amish cheeses, and a variety of regular cheeses (non-grass fed).