Mother's Day Brunch

I love my mother and grandmother's. I love my mother-in-law too! It's so wonderful to be able to have such loving, supportive and helpful women in my life. I am proud to be their daughter. To show them my love I decided this year I would cook for them and give them a special brunch.

After I had seen this lovely brunch set-up on OCP's blog I realized that I could create a simplified version! My mom was already in town for the weekend to arrange flowers for my cousins wedding. It was perfectly timed. And I already live next door to my grandma, like across the driveway! Here is a photo from our adjoining yard. Sadly this lilac tree is no longer here. The roots weren't strong enough to handle my 6 year old monkey.

I quickly ran to Sunflower Market to buy some fresh fruit on Friday night. I asked my mom, who was quietly reading a novel, if she could watch my two oldest while I took the little one to the store. Sadly, though, I didn't think I'd be gone more than 40 minutes while the make-ahead manicotti was baking in the oven. My mom had no idea it was in there and in my haste I forgot to look at the time when I left so I didn't call her to check on it. Needless to say now we're stuck eating dried up crusty leftovers. Such is life.

So anyway, back to the brunch. I invited my mom and grandma over along with J, my oldest daughter.

I loved the citrus theme. It felt so summery. I gave up the idea of sleeping in and woke up and got to work. This was a day that I wished I had two ovens. I thought about using my grandma's but I didn't want to to spoil my surprise!


The menu consisted of homemade quiche similar to this recipe (and I made the shell this time!), orange rolls (Rhodes with zest and glaze added), poppy seed bread and citrus drop cookies.

We ate outside on my Grandma's patio. It was perfectly warm and we had a lovely and brief time chatting and eating. Two of my favorite things to do! And with some of my best friends!





On a side note. I was messing around with Picnik and I'm not sure if I like the effects. It was a bright beautiful day but you can't really tell with the film grain effect I added. I like the vintage look to them for this particular shoot anyway. But the original photos were so bright and shadowy. What is your opinion? Do these photos still look edible?

Pesto Quiche--St Patrick's Day Recipe 1

Quiche has been a staple in our family since we lived in Paris 5 years ago. You could buy a Quiche Lorraine in the freezer section at our local market over there, but fresh is always superior. We had some extra pesto sauce left over from a recipe I'll share tomorrow and I thought it would be a nice change to my usual quiche. It can be served with our without the chicken. It can also be served warm for dinner (preferred) or chilled for a brunch or baby shower.

If you don't have a quiche dish or tart pan, simply use a deep pie dish.


Pesto Quiche
Yield: 4 people, 8 servings

Ingredients:
1 pie crust, handmade or store bought (I prefer this easier method)
2 large eggs
2 large egg yolks (save the whites for an omelet, or mousse!)
1 cup milk
1 cup heavy cream
1/2 tsp salt
1/2 tsp white pepper
pinch of ground nutmeg
pinch of dried basil
4 oz cheese, shredded, any kind, preferably swiss
1/4-1/2 cup pesto sauce
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 of a chicken breast, chilled and shredded (about 1/2 cup)

Directions:
1. Press crust into quiche dish. Be sure to allow a bit of the dough to overhang the edges a bit, because it will shrink down when baked. Bake at 375 degrees for about 8 minutes, or until just browned.
2. Meanwhile, in a 1 qt glass measuring cup, or a small mixing bowl, combine all ingredients with a fork or whisk, except the chicken, cheese, spinach and pesto. I usually measure out the milk and cream first then add the remaining ingredients. Fewer dishes that way.
3. Once pie crust is done, remove it from oven and add the remaining ingredients.
4. Start with the cheese, spread it over the bottom of the crust. Then top it with the chicken, spreading evenly. There will be gaps or spaces, that's okay. Then add the spinach. Spread the leaves out a bit as you go. Then cover with pesto.
5. Next, pull oven rack out just a bit, and replace quiche dish onto the rack.
6. Gently pour egg mixture into dish, over the other ingredients.
7. Slowly replace oven rack.
8. Bake for 45-60 minutes. Check for doneness after 45 minutes. It is done with the center is no longer jiggly and the top is browning. Or if you a insert a knife near the edge and it comes out clean.
9. Notice the spinach and pesto float to the top. Now you have a "green" meal!

Enjoy!