Mini Baby Shower BrunchPosted: February 4, 2012
Hola, happy Saturday folks!
My BFF Jinju is expecting her baby boy next month (next month already??), so I had some of my favorite gals over for brunch this noon to do a little mini celebration.
On the menu:
- Zucchini/onion/sweet pepper quiche
- Balsamic lettuce salad
- Fresh berries (although slightly out of season….come back, summer!)
- Pumpkin bread
- Chocolate cake
- Mimosas (and the n/a drink of Mamma’s choice)
DT and I pored over our numerous cookbooks to find a recipe for quiche and uncovered about four. Really? Only four?? Seriously.
So I found this one: Zucchini Crustless Quiche.
I started on some of the prep work last night.
I had some frozen zucchini to use for the quiche – I sauteed it in a splash of EV olive oil with an onion and four sweet peppers.
I cut the grape tomatoes in half for the salad.
I washed the blueberries and blackberries, and sliced the strawberries for the bowl of fruit.
Ahhh….I love planning ahead!
This morning….I drank at least half a pot of coffee. So, like this cup times about five:
This made me energized to prepare the rest of the food, but also made me a shaky jitterbug since I don’t drink caffeine during the week.
Eeeeep! Here’s me hopped up on awakening chemicals:
Let’s make BRUNCH! 😉
I modified the quiche recipe slightly and eliminated the feta (Mamma can’t have that kind of cheese). I just made up with it for extra Parmesan and mozzarella, easy-breezy. I cooked the veggies ahead of time rather than put them in raw.
I also didn’t use a food processor, I just mixed everything up by hand.
First, the sauteed veggies, eggs, Parmesan, parsley, salt and pepper went into a bowl and were thoroughly mixed:
Then the flour and baking powder were added.
Now, a bag of reduced fat shredded mozzarella (I also splashed in a little bit of whipping cream).
The mixture was spooned into a greased pie pan and [haphazardly] sprinkled with paprika on top:
The quiche baked for an hour in a 350-degree oven.
I must say, the kitchen smelled awfully tasty as the dish cooked!
60 minutes later….
I threw together a weedy salad (according to DT – anything not iceberg = weedy):
Greens, grape tomatoes, shredded Romano cheese, croutons, and light balsamic vinaigrette.
I sliced the pumpkin bread – it had been frozen since my mom and I baked in December.
Let’s not forget a Mi-mi-mimosa! 🙂 Yuuummmm….
The cake was store-bought, so, well….I didn’t make that. Onto the cake stand it went!
Jinju brought me the beautiful, springy tulips that started opening up while we ate.
The quiche recipe is a keeper. The veggies gave the eggy dish great texture and flavor. It was just the right combination of fluffy and rich cheesiness.
The salad was a fresh accompaniment to the more filling quiche.
The berries were flavorful and brightened up our plates (plates that I forgot to take photos of, phooey).
The chocolate cake….ahhhhhhhhhhhYUM. Moist, chocolatey slices of happiness.
Sara brought her baby girl Charlotte to hang with the ladies….she is such a sweetheart!
It was a wonderful afternoon with friends. Congratulations, Son and Jinju – I can’t wait to be an auntie!