The flowers and blooming and the sun is out so this can really only mean one thing… WEDDING SEASON! What goes hand in hand with wedding season? Bridal Showers! I just happened to go to a beautiful one this past weekend for a family friend. We showered the happy bride with presents and best wishes and then of course gorged ourselves on an amazing brunch and champagne! If you are planning a brunch for any occasion, here is a simple and classic menu.
There are so many different kinds to choose from, but these are some of my favorites!
DOUGH: Buy Pillsbury pie dough and let it come to room temperature on the counter. Roll the dough out, increasing the diameter by about 20%. Place the dough in your pie plate and gently push the dough down the sides of the pie plate. Trim the excess along the rim and turn the crust edge under and crimp. Put the crust into the fridge to keep it from shrinking when you cook it.
After about 45 minutes, preheat the oven to 425 degrees. Put some foil inside the pie plate and up the sides. Fill the shell with pie weights (or beans) and bake for 10 minutes. Remove the weights and foil and bake for another 5-10 minutes (you want it to be a pale golden). Let it cool on a wire rack. Reduce the oven temperature to 350 degrees.
- 4 Large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 pinch nutmeg
Whisk all the ingredients together in a medium bowl.
Bacon and Onion: Cook 6 slices of bacon until crisp. Drain them on a paper towel. Wipe out the pan and add 1 thinly sliced medium onion. Saute with 2 Tbsp of butter and a pinch of salt until slightly brown. Crumble the bacon in the bottom of the pie shell and add the sauteed onion.
Leek and Goat Cheese: Thinly slice the white part of one large leek and saute it with 2 Tbsp of butter and a pinch of salt until very soft. Crumble 4 oz of goat cheese into the pie shell and add the leeks.
Bacon and Cheddar: Cook 6 slices of bacon until crisp. Drain them on a paper towel. Crumble the bacon into the pie shell and add 4 oz of shredded cheddar cheese.
Artichoke and Onion: Thinly slice 1 medium onion and saute it with 2 Tbsp of butter and a pinch of salt until lightly browned. Open 1 can of artichoke hearts packed in water, rinse them and squeeze out remaining liquid. Chop the artichokes into small pieces. Spread the onions and artichokes on the bottom of a pie shell.
After you have put your fillings into the pie shell, put the shell onto a baking sheet and pill it with the egg mixture (up to 1/4" from the top). Cover the rim of the pie shell with foil and bake in the middle of your oven for 55-60 minutes. Test it by sticking a clean knife into the center. It should come out clean. Let the quiche cool on a wire rack for 15 minutes.
These are great to serve at a brunch because they can be eaten warm or cold!
Pear and Blue Cheese Salad
- 2/3 cup walnuts
- 1 bunch arugula
- 1 bunch spring mix
- 1 Tbsp cider vinegar
- 2 Tsp whole grain mustard
- 1/4 tsp kosher salt
- black pepper
- 3 Tbsp extra virgin olive oil
- 2 ripe pears Anjou or bartlett
- 2 oz mild blue cheese
This is the Pioneer Woman's fruit salad and it is spectacular!
- 1 cup sugar
- zest and juice of 1 orange
- 1 vanilla bean
- 4 pints strawberries hulled and halved
- 2 pints blueberries
- 2 cups green grapes halved
- 2 cups red grapes halved
- fresh mint leaves
Place the sugar, 1 cup of water, orange juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring it to a boil. Turn the heat to low and simmer for about 15 minutes until it thickens up. Set aside to cool.
Prepare all the fruit in a large bowl. Pout the cooled syrup over the top and toss it all together. Decorate with the mint leaves and keep in the fridge until you are ready to serve!