Recipes from our Brunch

Joni Geissinger was nice enough to share two recipes from the delicious brunch she served on December 8.

Quiche and Batter
Quiche:
½ cup diced cooked ham or 6 strips browned and crumbled bacon
1-2 Tbsp. minced onions
1 cup cheese of your choice
Batter: 1 ½ cup milk
3 eggs
½ cup bisquick
¼ tsp. salt
½ tsp. dry mustard
Mix your quiche ingredients and place on the bottom of a greased DEEP 9” pie plate.
Process batter ingredients in a blender until there are no lumps. Pour your batter on top of the quiche and do not mix. Drizzle ¼ cup melted butter over the top. Bake at 350 for 40 minutes. Let stand 10 minutes. Serves 6.

Quiche Options (that Joni used).
- Bacon, tomato, and swiss cheese
- Spinach, red pepper, mushrooms (all fried together), and provolone cheese
- Broccoli, ham, and sharp cheddar cheese
Quanity and baking details found in the Pampered Chef Stoneware Inspirations Cookbook.


Brunch Lasagna
8 lasagna noodles, cooked
8 eggs (Joni added more)
½ cup milk
2 (16 oz.) jars of alfredo sauce
3 cups diced ham
½ cup chopped green peppers
¼ cup chopped green onions
1 cup shredded cheddar cheese
¼ cup parmesan cheese

Cook eggs and milk over medium-low heat until set but moist. Add salt and pepper to taste. Remove from heat. In the bottom of a greased 9x13 pan, spread ½ cup alfredo sauce. Cover with 4 noodles, trim if necessary. Put ½ of the remaining sauce over the noodles. Sprinkle half of the pepper and onions on top. Layer remaining noodles, eggs, cheddar cheese, and sauce. Sprinkle parmesan cheese on top. Bake at 375 for 45-50 minutes until heated through and bubbly. Remove and let stand for 10 minutes before serving. Serves 10-12.