Featured Cookbook

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1. Bavarian Egg Dish

2. Seafood Quiche

3. Flourless Peanut Butter Cookies

Book Description

In this third cookbook and Travel Guide from the Innkeepers of Michigan Lake to Lake Bed and Breakfast Association you'll find tried and tested recipes from inns featuring both locally grown produce and readily available ingredients from wherever you call home.

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Great Lakes, Great Breakfasts

Authors: Innkeepers of the Michigan Lake to Lake Bed, Breakfast Association

Date: November 2002

ISBN: 1930596103

Publisher: Guest Cottage Inc

Paperback

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This is a wonderfully easy dish that you can make the night before and warm in the morning. We serve this quiche with toasted crumpets and pear and walnut muffins with almond frosting. You can substitute crumbled cooked bacon and onions for the seafood and a teaspoon of nutmeg instead of Old Bay Seasoning. - The Kipling House

Servings: 6
Baking Time: 1 hour
Baking Temperature: 350 degrees F

• 4 eggs

• 2 cups half-and-half 1/2 cup Bisquick

• 1 teaspoon old bay seasoning

• 1 teaspoon parsley

• Salt and pepper

• 1 cup grated Swiss cheese

• 1 cup finely chopped crabmeat (imitation crabmeat can be substituted)

• Herb sauce:

• 3 ounces cream cheese

• 4 tablespoons butter

• 1/2 teaspoon old bay seasoning

• 1/2 cup half-and-half

• 1 medium mixing bowl

• 1 blender

• 1 9-inch pie plate

• 1 medium saucepan

• Preheat oven to 350 degrees

1. Preheat oven to 350 degrees F.




2. Blend eggs, half-and-half, Bisquick, seasoning, parsley and salt and pepper thoroughly in a blender.




3. Spray a 9-inch pie plate with nonstick cooking spray. Place Swiss cheese in bottom of plate. Add crabmeat. Pour egg mixture over meat and cheese.




4. Bake for 1 hour at 350 degrees F.

Herb Sauce:
Combine all ingredients in a medium saucepan. Stir over low heat until blended. Serve warm with quiche.

More From This Book:

1. Bavarian Egg Dish

2. Seafood Quiche

3. Flourless Peanut Butter Cookies

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