I love to try a new recipe, especially as we’re coming up on Mother’s Day. It’s the perfect time to start looking for some new brunch recipes, and this one is tasty and savory and will spice up your brunch a bit. Quiches are great for luncheons and brunches, as well as a wonderful light dinner! This quiche is made with chile-flavored cheese, so it is zippy and modern. I suggest serving it with a salad and accompanied by a light red wine, such as a Chianti. I’ve also included a recipe for a mint julip because the Kentucky Derby is right around the corner, and there’s no time like the present to perfect this tasty concoction.
Chile Cheese Quiche
Ingredients:
4 eggs
3/4 cup heavy cream
3/4 cup milk
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
2 dashes of Tabasco sauce
1/2 teaspoon salt
Freshly ground black pepper, to taste
4 ounces Monterrey Jack with Chile Peppers, shredded (1 cup)
Topping (optional)
1/2 onion, thinly sliced
1/4 pound bacon (4 slices)
Directions:
Preheat oven to 375F. Liberally butter an 8-inch or 9-inch ceramic or glass quiche pan or a pie pan. Place the eggs, cream, milk, mustard, Worcestershire, and Tabasco in a medium bowl or the work bowl of a food processor. Whisk or process until blended. Add the salt, pepper, and cheese, whisk or process, and pour into the pan. Place the pan in a larger, low-sided roasting pan and add enough boiling water to come halfway up the sides of the quiche pan. Place in the oven and bake for 40-45 minutes, or until a knife inserted near the center comes out moist but clean. Remove the pans from the oven and lift the quiche pan out of the water bath, and set it aside to cool slightly.
Topping (optional)
While the quiche is cooking, cut the bacon into crosswise strips about 1/8 inch thick. Sauté bacon in a medium skillet over medium heat for about 5 minutes, or until crisp and brown. Remove the bacon with a slotted spoon and drain it on a paper towel. Add the sliced onions to the bacon grease in the skillet and sauté over medium heat for about 15 minutes or until wilted and nicely browned. Drain on paper towels, if necessary. Spread the onions on the quiche and sprinkle the bacon over the onions. Cut into wedges and serve warm. Serves 4 to 6.
Mint Julip
We’re coming up on the Kentucky Derby, and after having to miss out on our race parties last year, it’s time to bring back the fun! Find your favorite fancy hat, don your favorite dress, and make some cocktails. Perhaps even place a wager on your lucky horse and then just enjoy an afternoon of fun!
Ingredients:
3/4 ounce Simple Syrup
10 leaves fresh mint
2 ounces of your favorite Bourbon
Ice (crushed)
Soda water (optional)
Directions:
Add the simple syrup and mint leaves to a rocks or highball glass. Muddle the leaves until they begin to break down. Fill your glass with crushed ice and pour in the bourbon. If you prefer, add some soda water and stir. Garnish with a sprig of mint. Makes 1 drink.
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