DAVID
HEFLIN
Quiche Lorraine
​
​
Makes 1, 9 inch pie
Total Time 1 hour 15 minutes
​
Ingredients
1 9 inch pie crust
1 8 - oz. package of diced ham (heat ham in a small pan over medium heat to remove water prior to cooking)
1 cup shredded Swiss cheese
1/4 cup finely minced onion
4 eggs, beaten
2 cups light cream
3/4 tsp. salt
1/3 tsp. white sugar
1/4 tsp. cayenne pepper
Directions
Preheat oven to 425 degrees.
Sprinkle ham, cheese, and onion into pastry shell.
Whisk eggs, sugar, salt, light cream, and cayenne pepper in a medium bowl. Add this mixture to the pastry shell.
Bake 15 minutes. Reduce heat to 300 degrees F, and bake an additional 30 minutes, or until a serrated edged knife inserted and removed comes out clean. Rest quiche for 15 minutes before cutting into wedges.
Enjoy!
Tips and tricks...add the egg, ham, cheese, and onion mixture into single serving pastries as shown on the opposite page. The kids will think they are cute! The individual pies are very easy to serve from the back gate of your van or SUV. Be sure to reduce baking times accordingly for smaller pies.
​
Breakfast Recipes
Scroll Down for More!
​Pigs in a Blanket
​
Makes 24 servings
Total Time 30 minutes
​
Ingredients
1 8 oz. can refrigerated crescent rolls​
1 14 oz. package cooked cocktail weiners (use 2 packages for jelly/BBQ recipe - see Tips and tricks this page)
​
Directions
Preheat oven to 375 degrees F. Grease cookie sheet. Unroll dough and separate into 8 triangles and cut these triangles into 3 smaller triangles. Place 1 weiner on narrow end of triangle and roll in the opposite direction. Place point side down on the cookie sheet.
Bake for 10 to 15 minutes or until golden brown. Immediately remove from the cookie sheet.
Enjoy!
Buttermilk Biscuits
​Makes 10 - 12 biscuits
Total Time 30 minutes
​
Ingredients
2 cups all-purpose flour
1/2 tsp. sugar
1 Tbsp. baking powder
1 tsp. salt
8 tablespoons butter, cubed
3/4 cup buttermilk
​
Directions
Preheat oven to 450 degrees F. In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
Slowly add buttermilk into the middle of the dry mixture, kneading the dough with your fingers and adding additional buttermilk to get the dough to a wet and manageable texture. Turn out the dough (don't roll!) onto a lightly floured surface and fold gently 5 times, pressing down on the dough each time until 1 inch thick. Cut with small biscuit cutter. Butter skillet and place biscuits in pan. Bake for 10 - 12 minutes or until golden brown.
Enjoy!
Tips and tricks...serve bacon and fresh sliced fruit with your biscuits and you have a winning meal!
Tailgater's Breakfast Hash
​
Makes 8 Servings
Total Time 45 minutes
​
​Ingredients
1 16-oz. package of breakfact sausage
1 32 oz. package refrigerated hash brown potatoes
4 Tbsp. vegetable oil
1/4 cup finely chopped onions
8 large eggs scrambled
1 cup shredded cheddar cheese
salt and pepper
​
Directions
Brown sausage in a large skillet. Set aside and drain on paper towel. In a separate skillet, saute onions in oil until they are soft and translucent. Add hash browns to onions and cook for 10 - 15 minutes or until lightly browned, turning once.
Scramble the eggs in a separate skillet. Stir cooked scrambled eggs and sausage into hash brown and onions. Season with salt and pepper. Add shredded cheese to the top of the mixture.
Enjoy!