Brunch of Champions! Or Quiche Your Heart Out!

The school year has begun and this semester I have decided to take a weaving course, refresh my Spanish speaking and write-a lot. I am taking another creative fiction writing course and doing a couple of intensive workshops in hopes of coming through with something amazing, or at the very least, decent. Aside from academic pursuits, I recently had the opportunity to participate in a fashion show. It was not something that I, as a thirty year old lady who is chubby and short, would have ever imagined myself doing. It was great! I think everyone should have the chance to wear fancy frocks, sport a fancy 'do and parade in front of an applauding audience at least once in his or her lifetime.

 I recently designed an arrangement for my neighbor friend's birthday (which, sadly, I forgot to photograph) and made a mini arrangement for myself with the odds and ends left over. I have house plants galore and after doing floral work for some time, I had burned myself out on flowers for a while. Seriously. One Valentine's day I insisted on nothing more than  burrito after being bombarded with flowers at my job. It's been a while since I've had to work with flowers and I have rediscovered the joys of arranging for myself.So, I have decided that every week now, I will have flowers. This week's flowers are green spider mums, pale stargazer lilies, Bells of Ireland and tuberose displayed in a clear Depression glass pitcher.

They smell even more lovely than they look!

I had a craving this week for fancy brunch at home, so I created one that includes a decadent quiche, a summer fruit salad and blanched asparagus. The results were amazing and Operation Fancy Brunch was a complete success!

Ooh La La!

Summer Fruit Salad

• 1 pound of fresh sliced strawberries
• 3 fresh sliced peaches
• 2 cups of fresh pineapple chunks
• 1 bunch of black seedless grapes
• Juice of 1 lemon.

Combine fruit and lemon juice in a large bowl and toss gently. Let sit an hour or so in the refrigerator for flavor. The juices from the pineapple will sweeten the salad, so no sugar is needed!

Blanched Asparagus

• Fresh asparagus stalks
• Fresh lemon juice
• Fresh lemon zest
• Grated Asiago, Parmegiano or Romano cheese
• Fresh cracked black peppercorns
• Extra virgin olive oil

To blanch the asparagus, bring a small amount of water to boil  in a larger pan like a saute pan. Once the water is boiling, place you cleaned and trimmed asparagus stalks into the water, turn down the heat and allow the stalks to simmer for 3-4 minutes. While the stalks are cooking, prepare a bath of ice water in a bowl large enough for the stalks. When the simmer time is up, promptly remove stalks from hot water and place into the bath of ice water. The stalks will turn a lovely bright green color and will be rubbery to the touch. Remove your stalks and arrange on a dish. Squeeze lemon juice and drizzle olive oil on stalks. Top with grated cheese, cracked pepper and lemon zest. Bon appetite!

The best way to eat your first veggies of the day, you understand.

And finally...
Wendy Lou's Veggie, Bacon and Cheese Quiche

• 1/2 Cup washed and thinly sliced ramps aka leeks  ( scallions and garlic work also)
• 1 whole shallot, thinly sliced
• 1-2 cups of sliced Crimini mushrooms
• 1 cup of plum tomatoes, halved
• 4-6 slices of cooked bacon, diced (I used turkey bacon)
• 4 Large brown farm eggs
• 1 cup of heavy whipping cream
• 1/2 cup each of aged Swiss and aged sharp cheddar cheeses, grated
• 1 whole wheat pie crust (I cheated and bought a frozen one from Whole Foods)
• Freshly cracked black pepper

Pre-heat oven to 325 degrees. After you finish frying up your bacon, use the same skillet to saute your ramps, shallots and mushrooms. You can cook them until they are just soft or you can caramelize them a bit. Either way will taste great. Add grated cheeses to pie crust, while veggies are a'cookin'. The cheese will be the first layer of your pie.

When the veggies are sauteed to your liking, layer them on top of the cheese layer. Next, beat eggs, cracked pepper and cream together in a mixing bowl. Carefully pour over cheese, tomatoes, bacon and veggies. Place the pie dish on a lined cookie sheet before putting it into the oven and bake for 35-45 minutes. Your quiche will be lightly golden brown. You can check with a knife for done-ness. Allow to cool and set up a bit before slicing and serving. This Quiche is soooooo good. Really.

Lovin' from my oven!

Bacon ,mushrooms & cheese in a pie! Oh, my!