Brunch Recipes: Recipe for Spinach Quiche on Food Friday

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This is one of the recipes that we served at the Spring Celebration Brunch.(Make sure to check out the other Quiche Recipes!)


Spinach Quiche (adapted by Kelsey) by Smitten Kitchen, adapted from Bon Appetit
I (written by Smitten Kitchen) generally use one half-recipe of Martha Stewart's Pate Brisee, minus the sugar, rolled out and pressed into either a 9-inch round pie dish or removable-bottom 9-inch round tart pan as the base. You can par bake this if you wish, though I generally do not. The original recipe calls for a sheet of puff pastry as the shell. It is not my preference to do it this way, but I am sure others would like it.
(We used 2 PetRitz Deep Dish Pie Crusts)


Ingredients:
1 (3 oz) pkg cream cheese, room temperature (We used 4 oz)
1/3 cup cream or half and half
4 eggs (7 eggs in 2 quiches)
1 (10 oz) pkg frozen chopped spinach, thawed and drained (squeezed and chopped well, if frozen. You can also use fresh spinach--we did--just boil it for 3 minutes, drain and immediately shock it:  immerse in very cold water; then squeeze well to get all the extra water out before you chop it well.)
1/2 cup grated cheddar (gruyere works well, too) (We used a total of 2/3 cups of cheese:  1/3 c. of very sharp white cheddar and 1/3 c. of gruyere cheese; you could also use an additional cheddar instead of the 1/3 c. of gruyere)
1/4 cup grated Parmesan
4 to 6 green onions, thinly sliced (1/2 cup finely diced red or white onion or shallots work as well)
1/4 teaspoon salt
1/4 teaspoon pepper


Directions:
Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.


The wonderful news I have for you, if you don't already know this, is that you can make these ahead of time! You can bake them the day ahead and then reheat them!  That is what we did, and they tasted wonderful.  It worked well to place them on a cookie sheet, and bake 2 together. You can serve quiche at room temperature, also!
Enjoy!

Food Friday: Brunch Recipe for Ron's Breakfast Bake

When we took a trip to see my sister and brother-in-law in Duluth recently (click the link to see pictures and read about it if you haven't already), they served us a delicious breakfast!  Ron, who doesn't really cook, had made it!  (At least I don't think he does--do you, Ron??)  Well, anyway, it was really, really good. It had so much flavor. So, of course I asked for the recipe.  It was so simple, he told me how to make it on the spot.  But of course, with my memory, I had to call later to get it right.  It is really easy and I think you'll agree that it's delicious!

For a really easy and delicious brunch that will have everyone thinking that you fussed, serve this recipe with Smoothies and store-bought muffins (or you can make your own!), and strawberries or assorted fresh fruit.  Your guests (or just your family) will love it!

Ron's Breakfast Bake
Serves: 6
Ingredients: (no, there's no milk and yes, that's 7 eggs)
1 Pillsbury Deep-dish pie crust
1 pound Jimmy Dean regular sausage, cooked and grease drained off (you can make this up ahead, and wipe off more grease)
7 eggs
2 cups of cheese, shredded (they used Cheddar Jack)
salt and pepper to taste
1 medium onion, cut up


Directions:
Mix all together, pour into pie crust and bake at 350 degrees for one hour.  Check after an hour, by putting a knife into the center, to see if it's done, (the knife will come out clean) and bake longer, if necessary.
*This recipe freezes well, so you could use both pie crusts (they come in a package of 2) and make a couple of these, freezing one for later. You can also cut the recipe in half (your choice on whether you use 3 or 4 eggs:), but then use a regular pie crust, not deep dish.
Enjoy!