(given to Amelia by her Visiting Teacher when she first moved to Gonzales)

My children grew up with this recipe. Every birthday they were told they could request any dishes for their meals. The usual answer for breakfast was “quiche and fruit frosties.” Fruit frosties was our name for smoothies.
 

9 slices of bread
½ lb cheddar cheese
1 lb bacon
6 eggs
3 cups milk
1 teaspoon salt and pepper

Trim crusts. Line bottom of 9×13 inch buttered casserole with bread. Crumble any extra bread and sprinkle on top. Crisply fry bacon and crumble on top. Sprinkle grated cheese over bacon. Beat eggs with milk, adding salt and pepper. Pour over casserole. May let stand in refrigerator over night. Bake 1 hour at 350 degrees. Serve with fruit

Now when I make quiche I make a pie crust first. While it bakes, I cut up and fry bacon, drain most of the grease. In the same pan, I saute 1/2 of a large onion, 2 cups of fresh spinach, 5 large mushrooms (sliced), and sprinkle generously with cayenne pepper (red pepper). I place this at the bottom of the baked pie crust and then pour the egg mixture over it and top with cheese.