I love having friends over for brunch because it's one of those meals that you can part-buy, part-make (order the bagels and lox, prepare a few salads). Also, by the time everyone leaves you are not exhausted the way you would be after a late-night dinner party. I usually set up a simple buffet table and lay out bagels, lox, a few spreads, a couple of fresh salads, and 1 or 2 homemade quiches. Nothing is easier to prepare than quiche...dress it any way you like, and always a crowd-pleaser. Prepared pie crusts are readily available to purchase which really makes this recipe a cinch. See recipe below.
asparagus & goat's cheese quiche
spinach, ricotta & feta quiche with heirloom tomatoes
fattoush salad (I used toasted tortilla wraps for crunch)
marinated grilled eggplant, sundried tomatoes and bocconcini with fresh basil
1- prepared frozen pie shell
2 tablespoons whole milk
1 cup vegetables of your choice (ie, chopped spinach, grilled peppers, sliced sauteed mushrooms)
3/4 cup feta cheese, goats cheese or ricotta cheese
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheese of your choice (optional)
Vegetables for decorating (asparagus stalks, heirloom tomatoes, exotic mushrooms...etc.)
Preheat oven 425. Thaw the pie shell for 5 minutes. (Keep the pie shell in its original tin but place it on a baking sheet in case of any leaks while baking.) Using a fork, poke some holes into the bottom of the pie crust. Place the pie shell in the oven and bake for 8 minutes. In a large bowl, whisk together the eggs and milk. Stir in the vegetables, cheese and spices. Remove the pie shell from the oven, and pour the egg mixture into the shell. Bake for about 20 minutes. Carefully remove the quiche from the oven. Sprinkle the shredded cheese over the top and/or garnish decoratively with reserved vegetables. Return to the oven, and bake for an additional 10 minutes until the center is firm. Cool completely and transfer to a serving dish- looks great served on a cake plate. Can be frozen.