Artichoke & Spinach Quiche, Overnight French Toast

My daughter Joy & grandkids, Joanne & Jason, visited last month with Joanne's friends and their Mom, Betty. They were booked at Paris Hotel but invited them over to my house for breakfast before heading back to Los Angeles. Joanne's friends with their Mom Betty were vegetarians so Quiche Lorraine, which usually comes with crumbled crispy bacon was out of the menu. Although I still did served crispy bacon on the side. I prepared Artichoke Quiche & French Toast the night before. This is particularly helpful for working moms, when kids are back to school and must have a nutritous breakfast. Using french bread produced a better result, than regular thick sliced bread. Probably, that's why it is called "French Toast". Make sense.

Overnight French Toast

• 2 eggs beaten
• 1/2 cup milk
• 1 tbsp orange juice
• 1 1/2 tsp sugar
• 1/8 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla
• 2 tbsp butter- for frying
• 6 (3/4 in. thick) slices French Bread (I buy french bread at Fresh & Easy-98 cents for day old)

1. Combine eggs, milk, orange juice, sugar, salt cinnamon & vanilla.
2. Beat well. Set aside.
3. Place bread in a single layer in a shallow dish (shallow baking pan)
4. Pour egg mixture over bread, turn slices to coat evenly.
5. Cover and refrigerate overnight or less.
6. Melt 1 tbsp butter in a large skillet; arrange 3 slices bread and cook 3 minutes on each side or until nicely browned. Do not crowd the pan.
7. Repeat with remaining butter & bread slices.
8. Sprinkle toast with powdered sugar. Serves 2-3

Note: I doubled above recipe for french toast to serve 6.

Artichoke Quiche

• 
  
  6 eggs
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp oregano
• 1 tbsp chopped fresh parsley
• 2 cloves garlic, crushed
• dash tabasco (optional)
• 1 can artichoke hearts, halves & drained in paper towel (may be substituted ith frozen spinach squeezed dry or combine both vegetable)
• 1/4 cup fine bread crumbs
• 1/2 lb grated Swiss Cheese (may use monterey jack, cheddar, goat cheese)

1. Preheat oven to 350 degrees.
2. Beat together eggs and next six ingredients. Set aside.
3. Arrange artichoke heart in a lightly buttered large pie plate or quiche baking dish.
4. Sprinkle with bread crumbs, then grated swiss cheese.
5. Pour egg mixture.
6. Bake 20-30 minutes. Serves 6

Note: May also leave unbaked in refrigerator overnight, covered with plastic wrap and baked the next day when ready to serve.