Favorite Brunch

brunchMy favorite meal is with out a doubt brunch! It doesn’t matter weather I am in a dress and sun dress in some adorable restaurant or on the couch in my sweat pants. This particular quiche recipe is so wonderful for guests. It is easy and requires little attention once it is in the oven giving you more time to spend with your guests. Serve it with rosemary potato and hot coffee and they may never leave! For my quiche I like to make my pie crust for scratch and have included my favorite recipe  but you are more than welcome to use store bought to save time.

Brunch-ready to serve

Pie Crust Recipe

Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water
Directions

In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a little at a time until everything is mixed evenly. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Quiche Recipe

Ingredients
  • 6 large eggs, beaten
  • 1 cup half and half
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • 8 slices of bacon, cooked and crumbled
  • 1 1/2 cups shredded Cheddar cheese
    Directions

    Preheat the oven to 375 degrees F. Combine the eggs, cream, salt, and pepper in a bowl and whisk. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 sections.

 

Rosemary Roasted Potatoes Recipe

Ingredients
  • 6 large Idaho potatoes or about 12 small red or golden potatoes
  • Drizzle of olive oil (enough to coat potatoes)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves of minced garlic
  • 1 tablespoon dried rosemary
Directions

Preheat the oven to 375 degrees F. Cut the potatoes into bite size pieces and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer. Bake until the potatoes are golden and crisp.

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