Brunch - brən(t)SH/noun
a late morning meal eaten instead of breakfast and lunch
I'm not afraid to admit I love brunch. Getting together with friends over bloody mary's and french toast, yes please! Living in Chicago, there is always a new place to try for a delicious meal. Some of my favorites are: Terzo Piano, Bohemian House and Beatrix. While I love going out and exploring new menus, I do love an intimate meal at home.
Brunch is a low-pressure meal that can be both fun and healthy. Fruits and juices are an easy way to fill the table, but it's nice to have one or two anchor entrées to pull it all together. Being a vegetarian, quiche is a great option. High protein, (relatively) healthy additives such as cheese and spinach - and a light, flaky crust makes this a go to for me. Of course, you can add meats like bacon, sausage or seafood.
Below you can find my receipt for making a simple but delicious quiche.
I remember my first time having quiche. My Aunt Terri took me to brunch one day when I was much younger. On our way to the restaurant in downtown Crete, IL, she was trying to describe to me what quiche was but all I could imagine was the equivalent to a pie full of eggs. To an adolescent boy, that was less than appealing. Needless to say, I was a bit nervous and was trying to figure out how I can be polite about not liking it. But to my shock it was nothing like I thought, it was so good. Since then, I've been hooked. If it is on the menu, I'm getting it! My mom taught me a simple recipe that I use anytime I make quiche which can be found at the conclusion of this post - I am fairly certain she made up the recipe, but it works and it's good, so I'm happy.
While I do enjoy cooking, I like simple meals that seem fancy! Less work but still impressive. Quiche takes about 30 minutes to make and doesn't require too many ingredient, depending on how much you want to put in it.
Once you know what the main featured entrée will be, it is easy to add fillers. Fruit, yogurt and a bread is what I typically go with.
Insiders scoop- You don't have to reinvent the wheel. I tend to always stick to the same base of ingredients but make minor changes each time I host.
Case in point - yogurt. I love Greek yogurt and it is very easy to dress up. Raspberries and granola make it not only pretty but yummy! You can change the berries, add a jam, honey, coconut shavings, chia seeds, etc. The base is the same you just add new toppings.
I've added orange juice, extra pulp, Pellegrino and coffee for beverages. Quick, easy and classic. Also, regardless of the calorie count, croissants are always a win. A few pieces of whole fruit and this brunch is D-O-N-E!
I topped the table off with simple lilies, which add color and smell! If you follow my Instagram, you know I love eucalyptus; another easy tabletop flower. You don't always need a full bouquet on the center of the table. Often times, less is more.
All of the food and beverages featured in this post was purchased at Mariano's.
Now, take this easy quiche recipe and try it for yourself. Just promise I get an invite to your next brunch (I'll bring champagne)!
2 ½ cups all-purpose flour
1 teaspoon flour
1 teaspoon salt
1 teaspoon sugar
2 sticks, unsalted butter
1. To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
4. To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
5. Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
6. Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
12 medium sized eggs
2 cups shredded cheese - I use cheddar
4 tablespoons heavy whipping cream
2 cups spinach (or your additive of choice)
1. Preheat over to 400*F
2. Whisk 12 eggs into mixing bowl until they are all mixed together.
3. Add 4 tablespoons heavy whipping cream and whisk together.
4. Fold in 2 cups cheese and 2 cups spinach.
5. Evenly pour contents into pie crusts, do not go above the rim.
6. Place on the middle rack in oven and let cook for 20 minutes.
7. Take out of oven and let cool.
8. Serve and impress!
Comment below some of your favorite brunch items and places to go!