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Narrow Results You've Selected: Spring Breakfast/Brunch French Easter Remove all Source Saveur (2) Difficulty Easy (1) Medium (1) Main Ingredient Eggs (2) Cheese (1) Pork (1) Technique Bake (2) Chill (1) Topic Recipe (2) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Occasion:Easter"; var omni_prop8 = "Season:Spring,Course:Breakfast/Brunch,Cuisine:French,Occasion:Easter"; var omni_pageName="saveur:"+omni_prop12; 10/30/2007 Cheese Soufflé Omelette We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980). Issue #83 10/30/2007 Quiche Lorraine In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust. Issue #36

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