Holiday Brunch

I’ve developed a fail-safe quiche recipe through the years and experiment with fillings here and there.
Uncooked corned beef, spinach and sundried tomato tapenade quiche.
Uncooked pastrami and onion quiche.
An experiment in table napkin folding.
Flowers a day too late.
Potato gratin.
Cooked pastrami and onion quiche.
Cooked corned beef, spinach and sun-dried tomato tapenade quiche.
A plate with all, and a side of sausage.
My standard brunch recipes below. Mangia!

 

White Cheddar Potato Gratin
4 lbs russet potatoes, sliced thinly
2-1/2 cups heavy whipping cream
2 cups grated white cheddar cheese
1/4 cup rosemary leaves
2 small shallots, chopped
1/2 tsp salt
1 tsp black pepper

Preheat oven to 375 F. Grease a 13X19 rectangular glass or porcelain baking dish. Arrange potato pieces in layers on the dish. Once halfway full, sprinkle half the cheese, rosemary and shallots. Continue layering the potatoes, and sprinkle the rest of cheese, rosemary and shallots. Dissolve salt and pepper in the heavy cream and pour on potatoes. Cover dish with aluminum foil and bake covered for 1 hour. Bake uncovered for another 45 minutes until top is brown. Let stand 20-30 minutes before serving.

Standard Quiche Base 

2 frozen 9″ pie crusts
1 cup grated gruyere, gouda, or white cheddar cheese
1 cup heavy cream
3 eggs
2 cups filling of choice (see below*)
salt and pepper

Preheat oven to 375 F. Bake pie crusts until brown, about 10 minutes. In a bowl, beat eggs, add milk, and a dash of salt and pepper. Arrange pastrami, onion and mushrooms, and cheese on the pie plates, pour in milk mixture until crust is filled. Bake for 45 minutes at 375, or until fork comes out clean from center. Let stand or 15 minutes before serving.

***Fillings may vary. Some combinations I’ve used are spinach (2 cups chopped spinach, frozen or fresh, blanched and drained/squeezed dry), spinach and bacon, pastrami/corned beef and onion, mushrooms and onions. Use two cups of filling (one cup for each pie). The possibilities are endless!

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