First Day to Serve Sandy’s Sunday Quiche

2016-04-24 11.27.04Well today was our first day to serve the Cajun  Breakfast Quiche that we’ve been perfecting for quite sometime now.  We wanted this dish to be part of our 7 course Cajun Breakfast; it needed to be not too small and not too large.   Lets face it, if you’re eating 7 different foods for breakfast, you should start with your portions being just right!   It needed to be moist, flavorful and succulent.

The next thing to consider is how does all the flavors blend and pair with each other; it also needs to be creamy…  right?  That’s why we used cream instead of milk.  The minute you decide to skim on ingredients is when you decide to accept second best.  Sandy and Ann pulled it off quite well this morning.

Learn how you can make this awesome Cajun Breakfast dish called Sandy’s Sunday Quiche.

Our Guest Responses

We asked the guests what they thought.  You know people come here from all over the world and everyone has a different pallet.  Finding the perfect breakfast for everyone is nearly impossible.  These were the responses below!

From Martine & Gabriel, France

“We love quiches in France, our quiche focus’s on mostly an egg mixture and doesn’t contain much meat.  This quiche is great and we love it”.

From Don & Sonya, Washington, USA

“The quiche was great!  We don’t particularly care for onions or peppers in any of our dishes, however we enjoyed the flavor, so we just picked out the onion pieces”.

The Cajun Quiche Breakfast

Every daily breakfast served at the Louisiana Cajun Mansion is served on two square white  plates.  The first plate is considered our sweet plate and the second plate is the savory plate.  We changed things up a bit this morning on both plates and this will probably be our Sunday Breakfast going forward.  Our signiture dish “La petite creme douce” was prepared for the Inn Keeper when she was a child by her grandmother.  In fact, it was on of the first things she was taught to ask for in french.

The Sweet Plate ” la petite crème douce” – 1st Plate

The sweet plate was the first plate we served; it had three sweet foods on the plate:

  • Strawberry Yogurt with fresh strawberries and berries on top
  • Orange slices
  • Small pancakes

The breakfast didn’t stop there! …  Sandy and Ann served the second plate and it arrived on time with four more things on it.

2016-04-24 11.26.34The Savory Plate – 2nd Plate

The entree or salty plate was the second plate we served; it had 4 different salty cajun foods on the plate.

Cooking Tips

When cooking most Cajun dishes, its all about the flavors that begin usually with our cajun Holy trinity melody of SAUTEED onions, bell pepper and celery.  The trick to making this melody perfect is to saute it in either butter or olive oil (depending on the dish) on a low heat.  You want to end up with your vegetables transparent and not crunchy.  Your dish will not taste the way it should if your melody of vegetables are crunchy.  The next tip is to use Benoit Cajun seasoning because it does not have salt in it.  This allows you to add as much of the spices and herbs you want to add and you have full control over the salt content. I use Redmond Real Salt.

More delicous dishes from the Louisiana Cajun Mansion Bed & Breakfast.