March 27, 2011

sunday brunch

Nothing beats a good late Sunday brunch.

Especially if that brunch was spontaneously composed by using up a random assortment of ingredients that were already in your fridge. 

I felt so resourceful. 

I've gotta say, I never really thought much about making quiches. When it comes to using the ever-versatile egg for breakfast, my first instincts are the obvious: scramble it, omelet it, or put it on a piece of toast. 

But this quiche was so easy. And SO good. I may be quiche-ing it more often in the future. Visions of quiches are already dancing in my head.

Asparagus, Bacon and Parmesan Quiche

4 eggs
2-3 T. heavy cream
1/4 cup onion (I used sweet)
1 cup freshly grated parmesan cheese
5 stalks of asparagus, snapped and blanched, then chopped
5 pieces of bacon, fried and chopped
Salt and Pepper

Preheat oven to 350. Grease a glass pie pan, or whatever you'd like to make your quiche in.
Whisk eggs and cream together.
Add remaining ingredients.
Bake for 20-25 minutes, or until just golden brown.

Next up, the sweet part.  I always need a sweet part in my breakfast.
I can do sweet + savory breakfasts, or solely sweet breakfasts, but I can't do solely savory breakfasts.

These breakfast cakes don't need much of an introduction. 
They're sweet, tart, delicious, messy, perfect.
Raspberry breakfast cakes with orange glaze
(Recipe adapted from here)
Serves 2

 1/4 cup butter
1/4 cup white sugar
2 T. brown sugar
1 egg
1 teaspoon vanilla extract
1/3 cup Greek yogurt (or sour cream)
1/3 cup whole wheat pastry flour
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup fresh raspberries, tossed in flour

Preheat oven to 350.
Cream butter and sugars together until light and fluffy. Add egg and mix until well combined. Add in vanilla and yogurt and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Fold in raspberries.
Spray 2 ramekins with non-stick spray and pour batter into them equally. Bake for 30-35 minutes or until inserted toothpick comes out clean.

  Orange Glaze
1/2 cup of powdered sugar
3/4 teaspoons vanilla extract
1 1/2 tablespoons cup heavy cream
1 tablespoon milk
1/2-1 tsp grated orange zest, depending on taste
1/2-1 T. fresh squeezed orange juice, depending on taste
(I used blood oranges for this batch, but I'm sure any orange will work juuust perfectly)

Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter. Add milk and stir until smooth. Add zest and orange juice, and stir until smooth. Add more milk or orange juice until desired consistency is reached.

Nothing beats a good nap after a good late Sunday brunch.

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