Last weekend I drove up to OR with my aunt for Mother’s Day. My mom invited a couple of friend over and we cooked a lovely brunch.
The menu was as follows:
- Asparagus, brocoli, and bacon quiche
- A coconut saffron rice with lamb and raisins
- Shortbread cookies
- Creme brulee tea (a present from my aunt…very yummy…I have to get my hands on some soon)
My mother made the rice dish. I was a bit skeptical at first. Lamb for breakfast? But the coconut milk, nuts, raisins, and assorted spices really made the dish. It was slightly sweet and very flavorful.
I’d post the recipe, but I didn’t pay much attention when she was making it. Oops…
As for the quiche, it was my aunts suggestion. Luckily I had made a lovely broccoli bacon quiche from “Annie’s Eats” a few days earlier. It turned out beautifully. I was excited by the prospect of making another one. Quiches are great because you can throw just about anything in them and they taste delicious. And they can be serve for breakfast, lunch, and dinner. Cold. Warm. You name it. Quiche #1 had broccoli, peas, green garlic, and bacon. Quiche #2 had asparagus, broccoli, scallions, and bacon. (It is hard to go wrong with milk, eggs, and butter. And bacon. Bacon is #1 on the period table of awesomeness. And that is why I used bacon in both of my quiches.)
Here is the recipe I used from Annie’s Eats.
- 1 1/4 cups all-purpose flour
- 1 tbsp. sugar
- 1/4 tsp. salt
- 8 tbsp. cold unsalted butter, cut into small pieces
- 3 tbsp. very cold water
For the filling:
- 3 eggs, beaten (I used 4 eggs)
- 1 1/2 cups milk (Quiche 1 had soy milk and quiche 2 had half ‘n half. The soy milk added a nice nutty flavor. Longer cooking time and not as fluffy…Healthier..)
- 6 strips bacon, cooked and crumbled
- 1 medium onion, minced and sautéed
- 1 cup mushrooms, sliced and sautéed
- 1 head broccoli, cut into florets and blanche
- 1/4 tsp. salt
- 1 1/2 cups gruyere, shredded
- 1 tbsp. flour
- 1/2 tsp black pepper
To make the crust, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Add the butter to the flour mixture and toss with a fork to coat. Mix on medium-low speed until the texture resembles coarse cornmeal with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
Transfer the dough to a lightly floured work surface, pat into a ball and flatten into a disk. Roll the dough out with a rolling pin until it is about 12 inches in diameter and 1/8-inch thick. Lift and turn frequently during the rolling process to prevent the dough from sticking to the work surface. Transfer the dough a 9-inch pie plate. Trim most of the excess from the edges and use your fingers to create a fluted edge.
Preheat the oven to 450 degrees F. Line the pie crust with foil and fill with pie weights. Bake for 5 minutes. Remove the pie weights and foil and bake for an additional 5-7 minutes. Remove from the oven and reduce the heat to 325 degrees F.
To make the quiche filling, in a large bowl whisk together the eggs and milk. Mix in the bacon, onion, mushrooms, broccoli and salt. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well.
Pour the mixture into the pre-baked pie crust and bake 35-40 minutes or until the filling is almost completely set but slightly jiggly in the center. Let the quiche rest for at least 15-20 minutes before serving.
And compliments to my mom for the lovely table setting and photogenic plate sets.
Happy Belated Mother’s Day Everyone!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!