2 Dishes For A Delicious Brunch
With these beautiful quiches, hosting a midday gathering has never been easier.
No meal says spring quite like brunch. Not only is it the celebration of choice for Mother’s Day, it also gives you exactly the type of bites you’re craving on cool mornings and mild afternoons—fresh and light but still a bit indulgent.
Of course, you can reserve a table at Bergen’s best brunch spots to celebrate Mother’s Day (or any other occasion). But sometimes you don’t want to brave the crowds, or you want a gathering to have that special touch only a homemade meal can really achieve.
Looking for a way to elevate your table? Here are two of our favorite quiche recipes, one salmon and one spinach Gruyère, which are sure to be a hit with your guests.
Salmon Quiche
Yields 6-8 servings
INGREDIENTS
- 1 9-inch unbaked pie crust
- 1 Tbs. butter, unsalted
- 1 leek, white part only, halved and finely sliced
- 2 garlic cloves, minced
- 8–10 asparagus spears
- 5 eggs
- 1½ cups cream, full fat
- ¼ tsp. salt
- pinch of pepper
- 2 Tbs. fresh dill, roughly chopped
- 7 oz. smoked salmon, cut into 11/2-inch pieces
- ¾ cup Gruyère cheese, grated
- dill sprigs and extra smoked salmon, for garnish
Not only is this option satisfying, it’s also good for you. Says Jessica Kishpaugh, holistic nutritionist and board-certified health and wellness coach at LoYo Wellness in Wyckoff, “Salmon and spinach are both considered ‘superfoods,’ and together they make a powerful combination.” She adds, “Salmon is rich in omega-3 fatty acids to help support brain health, heart health and reduce inflammation. Spinach is loaded with vitamins A, C and K, which support high immunity, skin, bone health and blood clotting.”
DIRECTIONS
Preheat oven to 350°F. Place cooked quiche crust on a tray.
Break woody ends off the asparagus, cut into 1½-inch pieces and separate tips from stems (tips are for decorating).
Melt butter in a skillet over medium heat. Add leeks and garlic, sauté for 2 minutes or until leeks are translucent; don’t let them go golden. Stir in asparagus stems (don’t cook), then remove from stove. Cool slightly then scatter across base of quiche crust.
Whisk together eggs, cream, dill, salt and pepper in a bowl.
Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat. Top with cheese, pour over egg mixture. Top with remaining salmon and asparagus tips.
Bake for 40 minutes or until top is light golden and center is set but still slightly jiggly when poked.
Rest for 10 minutes before carefully removing from tin and slicing.
Spinach Gruyère Quiche
Yields 6-8 servings
INGREDIENTS
- 1 9-inch unbaked pie crust
- 2 Tbs. extra-virgin olive oil
- 1/2 cup thinly sliced sweet onion
- 3 cups (packed) fresh baby spinach leaves
- 1/4 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried thyme leaves
- 1 cup milk
- 3 large eggs
- 3 oz. Gruyère cheese, grated
Want to give this recipe a different twist? Here’s a tip from Lauren Torrisi-Gorra, registered dietitian nutritionist at Forme Nutrition in Franklin Lakes: “There’s a great opportunity to try new greens in this recipe!” she says. “I love Swiss chard or lacinato kale instead of spinach for this recipe, or even lightly sauteed arugula for a more peppery bite.”
DIRECTIONS
Preheat oven to 350°F.
Bake 9-inch pie crust until slightly browned, about 25 minutes. Set aside to cool.
Heat a large skillet over medium-high heat. Add oil to coat. When oil ripples, add sliced onion and sauté for 5 minutes. Add spinach, salt, pepper and thyme; cook stirring for another 2 minutes.
In a mixing bowl, thoroughly whisk together milk and eggs. Stir in shredded cheese, as well as onion/spinach/herb mixture.
Pour egg filling into prepared pie crust. Bake at 350°F for 30 to 35 minutes.
Rest for 10 minutes before carefully removing from tin and slicing.
Are you creating a brunch spread worth showing off? Tag us on Instagram @bergenmagnj in all your best moments!
