Quiche Lorraine – Julia Child

Quiche Lorraine Recipe

Linda dug through her recipe box to find one of her old favorites by Julia Child. We enjoyed it near the Winter Solstice. And, though it makes enough to serve six, it keeps well and makes a fine breakfast. Or, served with a salad, it can be the main attraction for brunch or dinner.

Linda always makes her own pie crust from scratch. But you might want to pick up a 10 inch crust from the store.

Quiche Lorraine fresh from the oven

Here it is fresh out of the oven and still piping hot. The pie crust is rich and flaky.

Slicing the quiche

Linda cut it into slices while it was still hot and served it for dinner. The bacon, eggs, pie crust, and cheese make this a hearty dish. You may have to watch your diet for a few days after treating yourself to a few servings.

Quiche Lorraine with salad

A fresh salad nearby compliments the golden brown quiche for a mouth watering visual delight. We hope you have a chance to make this for yourself and friends. While it is one of our cool weather favorites, it makes a delicious meal any time of year.

Our favorite brunch

Linda’s Spinach Eggs

Spinach eggs

One of our favorite dishes is Linda’s spinach eggs with uncured bacon and sourdough toast. This is great for brunch or even a quick dinner.

Here’s the recipe if you want to fix some up for yourself. It will serve two to four. You can add a few cloves of garlic if it suits your taste. We hope you enjoy this as much as we do. Its delicious!


10 ounces fresh spinach chopped
4 tbsp. butter or olive oil
1 medium onion chopped
2 small portobello mushrooms
2 cloves of garlic minced
4 medium eggs
salt and pepper to taste
top with Parmesan cheese

Preheat frying pan, add butter or olive oil then add chopped spinach, garlic, and onions.
Saute at medium heat, stirring frequently, for about 25 minutes.
Then, spread the spinach and other sauteed ingredients to make room in the center of the pan for eggs.
Add four eggs and sprinkle with salt, pepper, and Parmesan, then, cover and cook  until the eggs are set.
Serve immediately while piping hot!

Linda’s pumpkin cupcakes

Linda’s Pumpkin Cupcakes with butter frosting…

These cupcakes are moist and spicy, with lots of pumpkin. The recipe makes 12 extra large cupcakes or two large 9x5x3 inch loaf pans. These are sweet, but not too sweet.

Dry ingredients:

3 1/3 cup of flour
2 2/3 cup sugar
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp cloves
1 cup chopped raisins

Wet ingredients:

2 cups of mashed pumpkin
4 eggs beaten
2/3 cup milk
2/3 cup melted butter

Blend dry ingredients and then combine them with wet ingredients until the batter is evenly blended.
Next, divide the batter evenly between prepared pans. (I like to use paper muffin tin liners.)

Pre-heat your oven to 350 degrees then bake your cupcakes for 30-35 minutes. If you are using loaf pans, then bake for 45-50 minutes.

When you think they are done, test with a toothpick or skewer. If they are ready, it will come out clean.

Take them out of the oven and put them on a cooling rack if you have one. Then finish them off with a simple butter frosting.

We often share one of these large cupcakes. You can put a few in the freezer for later. They keep well for up to 3 months.