First, welcome to the boards!
I no longer use a recipe for either of those. My quiche varies depending on what I have extra or left-over usually; however, the key is to use 3 eggs with 2 cupes milk/cream. Original recipes tend to call for cream, but I just use half whole milk & half 2% milk. I usually add a tablespoon of Wondra (ultra-fine flour) to help thicken it instead.
I also no longer make mine in a pie shell. Any pie shell will work, although I tended to buy the prepared ones in the dairy case. I also used to make it with a shredded potato crust (bake ahead) but we all prefer to have it with dinner rolls so I skip the crust.
Quiche Lorraine
3 eggs
2 c light cream
1 tsp salt (I skip this too)
dash pepper
dash nutmeg
2 c grated Swiss
4 slices bacon, fried crisp & crumbled (opt)
OR
1 - 2 c cooked ham, chopped fine
Pre-back pie crust at 425 for 15 min with bacon in crust. (ham can be added just before adding eggs.) Whisk or beat all ingredients except cheese & meat. Add cheese & pour into pie crust. Bake at 375 for 45 - 50 min. Let stand 10 min before cutting.
If you add broccoli to your quiche, do so just before adding the egg mixture.
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For lasagna, I originally just used the recipe on the side of the box of noodles...but that was 40 yrs ago! LOL Now I just wing it.
Lasagna
48 oz Spaghetti sauce
8 oz Mozzarella, shredded
15 oz Ricotta
1/4 c Parmesan
2 eggs
1 tsp garlic powder (opt)
1 Tbl parsley (opt)
1 tsp oregano
1 lb lasagna noodles
1 lb hamburger, browned & crumbled (opt)
You can choose to cook the noodles first, but then you need to let them cool - they're hard to work with when they're hot. I usually now just use them uncooked & cover the casserole tightly with foil while baking. Believe it or not, they soften nicely while baking. I use extra sauce when doing it w/o pre-cooking the noodles - otherwise a quart should suffice.
Mix cheeses with eggs & spices if you desire. Pour a thin layer of sauce in bottom of pan to prevent sticking. Add a layer of noodles & then a layer of the cheese mixture. Add another layer of noodles & top with sauce. Continue alternating until the casserole is nearly full. Be sure to leave enough room to finish with a layer of noodles & then sauce. Sprinkle additional Parmesan on top if desired. Bake at 350 for 45 min. Let stand 15 min before serving.
Years ago I used to make it with meat sauce, but we cut back on eating red meat & now prefer it meatless.
