"A combination of eggs and cheese is so inviting. Classically, bacon and egg quiche comes to mind, a recipe that can show off some shortcuts that neither jeopardize taste nor appearance. Another tantalizing option is from culinary guru Jacques Pepin. He makes a dish he calls a soufflan, which combines the delicious elements of both flan and souffle. The quiche uses Swiss or Gruyere cheese, while the soufflan shows off both cream cheese and cottage cheese."
"If you like, accompany it with a bowl of mixed fruit, and if desired, a store-bought coffee cake or quick bread. I take a major shortcut that doesn't sacrifice the quiche's flavor or appearance. The holiday can be hectic, so I use heaven forbid prepared refrigerated dough (the kind that comes rolled into a cylinder). After it's placed in the pie pan and crimped, it looks made-from-scratch cozy."
Overnight holiday houseguests can be welcomed with festive breakfast dishes that feel special. Egg-and-cheese combinations like Quiche Lorraine and Jacques Pepin's soufflan combine rich cheeses and savory components for satisfying morning meals. The quiche highlights Swiss or Gruyere and bacon, while the soufflan blends cream cheese and cottage cheese to echo flan and souffle textures. Ina Garten's Breakfast Panna Cotta delivers a luscious, make-ahead creamy custard that chills overnight and is topped with store-bought granola and mixed berries just before serving. Strategic shortcuts — using prepared refrigerated dough and covering crust edges while baking — preserve appearance and flavor with less effort.
Read at www.ocregister.com
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