Sun Dried Tomatoes and Goat Cheese Quiche

I am always searching for new breakfast ideas for the inn. I found this recipe in  ‘Breakfasts Brunches’ published by the Culinary Institute of America. There are over 175 recipes from the world’s premier culinary college. There are new and familiar breakfast beverages, breakfast breads, pastries and breakfast and brunch  standards –  pancakes, crepes, waffles, eggs and hot cereals with a new flair. The photo’s alone will make you salivate! I’ll be working to perfect some of them for our bed and breakfast in New Orleans.

Spinach and Goat Cheese Quiche

The recipe calls for fresh spinach leaves. I did use fresh the first time I made this recipe but since  then I have found that the frozen works  just as well.  I also made the pie crust from scratch the first go around but have given in to  Pillsbury’s Pie Crusts that come in rolls. You’ll find them in the refrigerated section of the grocery not in the frozen section.

 

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