As I mentioned, DearDR and I hosted Mother’s Day Brunch yesterday.
My husband loves brunch, and my husband loves brunch because he loves to make pancakes. He does not cook, otherwise, but he rocks the flapjacks.
Pancakes: plain, blueberry, and banana
Quiche (recipe below)
Bacon and sausage: real meat versions
Fakon and veggie sausages
Fruit salad (courtesy of my MIL)
Coffee, oj, and mimosas were also served.
DearDR did most of the cleaning, meal prep, and clean up afterwards. I think we ran the dishwasher three times yesterday. He was a truly spectacular husband — I mean, above and beyond his usual spectacularness. If that’s a word.
Anyhoo, one of the reasons I picked quiche is because it’s one of those dishes that once you know how to make it, you can do just about anything with it.
Quiche is very simple. Pie crust — I recommend Marie Callender’s frozen crusts; they are vegetarian (i.e. no lard) and very flakey and tasty — eggs, milk, and fillings. I made a goat cheese/mushroom/spinach quiche (Quiche A) and a broccoli/cheddar quiche (B).
Preheat the oven to 350°. Place the pie crusts on a foil-lined cookie sheet.
Spread about 1 tablespoon of butter on the bottom of the crust.
If you are using cheese, use 4 to 8 ounces. I used 1 cup (8 oz.) of cheddar in B and 4 oz. of goat cheese in A. Layer on bottom of quiche crust
For Quiche A, I used one 6 oz. bag of spinach, steamed, drained (squeeze all the water out), and chopped. I used about 1/2 to 3/4 cup chopped mushrooms (cremini and oyster). Layer on top of the cheese.
For Quiche B, I used about a cup of broccoli florets. I probably should have steamed them a little, too — they were a tad too crunchy.
For the egg mixture: Four eggs, 1 cup milk, salt & pepper to taste. Use an electric mixer for a really fluffy result. Pour over the fillings in the crust.
Bake for 45 minutes. If you want a browner top, turn oven up to 450, drizzled melted butter over the top (you can also sprinkle some Parmesan or romano cheese over the top) and bake another 5 minutes. Wah-lah!