Brunch :)

I’m a brunch person.  Brunch gives me the liberty to merge breakfast delights with lunch pleasures.  Names like gratins, berry fruits, eggs, waffles, pancakes, country sausage, French breads layered with wine gelee, and smoke salmon provide the canvas for an elegant meal table.   An elegant fare, like brunch, should be matched with elegant wines.  Brunch wines include;  Provence roses, Champagne, Spanish Cava, and Italian Prosecco.   One of the most elegant and simplest of all brunch foods to make is Quiche Lorraine.  I found the perfect recipe and made it my own.  I used a 5 cheddar cheese instead of Emmental and I replaced the onions with red peppers.  What resulted was sheer food pleasure and a permanent staple on our family brunch table.  Here’s the basic recipe compliments of Il de France:

Easy Quiche Lorraine Recipe

Ingredients

• 1 pre-made pie pastry for a 9 inch single crust pie
• 12 slices bacon
• 1 cup shredded Emmental Cheese
• 1/3 cup minced onion
• 4 eggs, beaten
• 2 cups light cream
• Salt an Pepper to taste

Methods/steps

Fry bacon until crispy. Chop bacon and combine with cheese and onions, then place mixture pie shell. In a medium bowl, whisk eggs, cream, salt, and pepper then pour into pastry shell. Bake for 15 minutes in preheated 425 degree oven. Reduce heat to 300 degrees and bake for 30 more minutes. Let set 15 minutes before cutting.

Match with your favorite sparking rose or Champagne

enjoy

 

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