It’s a good question and one that’s about impossible to answer. But lately, I’ve gone back to some of my old recipes for “new” ideas for Sunday breakfast.

During my school-teaching years, on special “Teacher Training” days when we had to report in early, many teachers would bring a breakfast dish to share during our first break. Usually it was donuts or danish rolls.. But, one day Carmen, a fellow teacher brought in a classic, old-fashioned Quiche Lorraine cut into squares.

When I say “old-fashioned”, I mean this was 1960, and quiche was “upscale”!

Do you know if the dish called “quiche” is originally French or German? You’ll find out after you read this delicious, fantastic recipe for Carmen’s “Classic Quiche Lorraine” from 1960. Believe me, it’s better than bacon and eggs!

6 bacon slices, cooked crispy and diced
1/2 cup Swiss or Colby cheese, shredded
3 eggs
1 cup cream
1/2 teaspoon salt
1/4 cup onion, minced, optional
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 9″ pie shell
Preheat oven to 400F degrees.

Sprinkle bacon and cheese in the bottom of pie shell. Beat together eggs, cream and seasonings and pour mixture into pie shell.

Bake for 15 minutes and reduce temperature to 325F degrees and continue baking 20 minutes or until knife inserted comes out clean. Let stand for 10 minutes before cutting.

The photo at the left appears in Wikipedia in the article about the history of quiche. The first quiche originally appeared in Germany, then it was adopted by the French. In the photo you can see that today’s quiches are baked with spinach, crab, and just about anything the modern chef can imagine.

I hope you can duplicate this beautiful dish that’s just as popular in France today as it was in Florida years ago. This classic remains my favorite Sunday breakfast treat.

It’s even better than bacon and eggs!

Cora