While Everyone Else Watches Football, I’m Having Sunday Brunch

sunday brunch table setting

I love brunch.  You get to enjoy all the breakfast foods and then some; plus you don’t have to get up as early.  Whenever I make more than one or two dishes for a meal, I like to go the semi-homemade route.  For this Sunday’s brunch, I had a few people come over so I wanted to make sure I had enough of a variety of food.  So for my menu, I made the following:

  • Country ham quiche
  • Vegetarian spinach and “bacon” quiche
  • Spring salad
  • Chocolate croissants
  • Strawberries with clotted cream

I also offered the banana walnut muffins that I made yesterday.  There were four of us all together; these recipes made enough for us and some leftovers.

country ham quiche

Country Ham Quiche

  • Vegetable oil
  • Olive oil
  • ½ pound country ham (deli ham is okay)
  • 3 potatoes (I like using red potatoes)
  • 9 inch pie crust (I used store bought)
  • 3 cups dried beans (to use as weights for the pie crust)
  • 4 large eggs
  • ¾ cup half and half
  • Salt and pepper
  • 1 cup grated gouda
  • 1 green onion sliced diagonally

Prepare the pie crust as directed on its container’s instructions.  You’ll most likely be using the dried beans as a weight.

Preheat the oven to 350 degrees.  While the oven is warming up, slice the potatoes into ¼ inch thick rounds and place in a small saucepan.   Add enough vegetable oil to make sure the potatoes are completely covered.  Cook over medium heat until the oil starts to bubble and the potatoes are tender, about fifteen minutes.  Remove the potatoes with a slotted spoon and place on a paper towel lined plate.

Drizzle about a tablespoon of olive oil in a skillet over medium heat.  If you are using regular ham, slice it into cubes.  If you are using deli ham, cut it into square strips.  Add the ham to the skillet and sauté until it just starts to brown.

In a large bowl, beat the eggs, half and half, salt, and pepper.  Layer the pie shell with the potatoes, ham, and half of the grated cheese.  Pour the egg mixture over the filling.  Sprinkle the remaining ½ cup cheese and green onions over the top, and bake in the oven for forty minutes or until the egg mixture is set.

vegetarian quiche  

Vegetarian Spinach and “Bacon” Quiche

  • 6 eggs
  • 1 ½ cups half and half
  • Salt and pepper
  • 2 cups chopped baby spinach
  • 1 package Smart Bacon
  • Olive oil
  • 1 ½ cups shredded Swiss cheese
  • 9 inch pie crust (again I used store bought)
  • 3 cups dried beans (again to use to bake the pie crust)

Prepare the pie crust as directed on its container’s instructions.  You’ll most likely be using the dried beans as a weight.

Preheat the oven to 350 degrees.

Drizzle about a tablespoon of olive oil in a skillet over medium heat.  Slice the Smart Bacon into squares.  Add the bacon to the pan and sauté until brown and crispy.

In a large bowl, beat the eggs, half and half, and salt and pepper together.  Layer the spinach, bacon, and 1 cup of the cheese in the pie shell.  Pour the egg mixture over the filling.  Sprinkle the remaining cheese on top.  Bake in the oven for forty-five minutes or until the egg mixture is set.

Spring Salad

  • Store bought spring mix greens
  • 10 oz grape cherry tomatoes
  • Two shallots
  • Olde Cape Cod Fat Free Balsamic Vinaigrette
  • Grated parmesan

Cut the cherry tomatoes into halves and slice the shallots lengthwise.  In a large salad bowl, toss the salad greens with the tomatoes, shallots, about 4 tablespoons of the vinaigrette, and 2 tablespoons of the parmesan.  Toss until the salad greens are well coated.

chocolate croissants and muffins

Chocolate Croissants

This recipe is from Pillsbury.

  • Store bought crescent rolls
  • ½ cup bittersweet chocolate chips
  • Powdered sugar

Preheat oven to 350 degrees.  Open the can of crescent rolls and separate the dough into triangles.  Place about a tablespoon of chocolate chips on the wide end of each triangle.  Starting at the shortest side of the triangle, roll up the dough to the opposite point.  Place on cookie sheet lined with parchment paper.  Bake for twenty minutes until golden brown.  Dust with powdered sugar.

strawberries with clotted cream

Strawberries with “Clotted” Cream

This recipe is from Brunch with Bobby Flay

  • 1 lb strawberries
  • 1 cup mascarpone cheese
  • ½ cup heavy cream (make sure this is really cold, I put the heavy cream in the freezer for a few minutes before using)
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract in a stand mixer until soft peaks form.

Slice the green stem off the strawberries; this will also give them a stable bottom on which to stand.  With a small knife, cut an X in each strawberry.  Using a pastry bag fitted with a star tip, pipe the cream filling into each strawberry.  Serve immediately.

Enjoy!

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