Recipe(tried): Cafe Style Dinner in Cool Fla... Florentine Quiche Lorraine, Cranberry Cherry Fig Bread

Hello Everyone,
My good friend Jean and I enjoyed a light brunch at my home before going antiquing. It turned out so delicious that we served it to our husbands for dinner that night along with a salad. Ummmmm, was it ever the best!

FLORENTINE QUICHE LORRAINE
From: Gina, Fla

1/2 lb. bacon, cooked, drained and crumbled
2 Tbsp. butter
1 small onion, finely chopped
1 clove garlic, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
3 eggs, plus 1 yolk, beaten well till foamy
1/2 cup milk
1/2 cup half-and-half
2 cups grated Swiss cheese tossed in 2 tbsp. flour
1 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper
1 (9 1/2-inch) pie plate, partially baked

Cook bacon, drain and crumble. Set aside.

Saute onion and garlic in butter. Add spinach and blend well. Take of heat.

Beat eggs till foamy; add milk and half-and-half; beat well. Fold in reserved bacon bits, cheese, parsley, salt, nutmeg and pepper. Mix together well; pour into pie shell.

Bake at 350 degrees F for 50-60 minutes.

CRANBERRY CHERRY FIG BREAD

This is superb for gift giving...freezes well....very moist and divine with a cup of coffee...best of all, it makes 2 loaves!

1 1/2 c. flour
1 c. whole wheat flour
1` 1/4 c. rolled oats
1 T. baking powder
1 T. ground cardammon
1 t. ground allspice
1 1/2 c. butter, softened
1 c. sugar
1/2 c. firmly packed light brown sugar
3 large eggs
1 1/2 c. fresh cranberries
1 1/2 c. mixed chopped figs and candied cherries
grated peel of 1 orange
1 1/2 c. milk
1/2 c. orange juice
1/4 c. sour cream

Oven at 375. Oil 2 loaf pans.
In large bowl, stir together flours, oats, baking powder, salt, spices.

In another bowl, cream butter and sugars. Beat in eggs one at a time. Mix in the chopped fruits and peel. Beat in milk, half and half, orange juice and sour cream. Add the flour mixture and blend only til combined. Divide the batter into the two loaf pans and bake for 50-60 mts. Cool 5 mts. in pan, then invert and cool completely on rack.