By Cathy Branciaroli, Food Correspondent, The Times
Mini quiches satisfy a crowd for brunch
Whether it’s for Mothers’ Day or just because, a brunch is a no-fuss way to entertain a crowd. As we emerge from the hibernation of winter, there’s no better time to celebrate spring.
Buds are greening and tulips are bursting. Spring is full of so much beauty; the tulips peaking through the dirt and the fresh rainfalls bring a feeling of renewal. This is reason alone to celebrate, and hosting an elegant, simple brunch seems like the perfect solution. From food and drinks to decorations, hosting a spring brunch is a wonderful way to greet the changing season. The great thing about hosting a brunch is that it can be as laid back and casual or as elegant as you like.
Brunch reflects larger cultural and economic trends in the United States. Brunch arose from relatively humble beginnings—a simple family meal eaten on Sundays, oftentimes after church. For brunch as it is commonly known today, certain aspects were retained—comfort food such as bacon and eggs eaten on weekends. But a lot For even for a simple brunch more has changed.
The demographic shift explains brunch’s transformation from a mostly basic meal enjoyed with family to an oftentimes decadent meal enjoyed with friends, Brunch has become a favorite way to gather groups together on the weekend. Whether it’s an intimate group of friends, a large group of family members or a simple celebration, brunch is fun because it’s casual and indulgent.
Again, brunch is informal. Think finger foods and family style service. You don’t want to turn brunch into a difficult meal to serve, and you don’t want courses. You want dishes that can stay on the table for an hour or two, maybe more. You want enough for seconds and thirds, stashing away an extra helping of some dishes makes it easy to pull them out and replace an empty plate with no effort.
Spring Brunch Food Suggestions: Bagels & Cream cheese, Cheese platter, Smoked salmon, Muffins & scones. charcuterie platter, Green salad, Pasta salad, Fruit salad, Pitchers of fruit juices, Champagne & Bloody Marys, Cookies & don’t forget to have desserts on hand
Compared with dinners and cocktail parties, brunches feel lighter and brighter, more joyful. That idea is amplified now, when the intoxicating fragrance of budding blooms fills the air, and people seem more inclined to venture outdoors after months of hibernation.
Use what’s local. Don’t feel obligated to serve breakfast food. Eggs benedict and French toast are great, but nowadays it’s acceptable to serve just about anything at brunch.
I hope you are inspired to have a few friends over for a laid-back spring brunch. Go buy some fresh tulips, a few bottles of Prosecco, some blood oranges, berries, and your favorite frittata ingredients. If you don’t have time to bake, just pick up some pastries or scones. Whatever you make, as long as you’ve got good friends, good conversation, and plenty of mimosas, you can’t go wrong.
For a simple brunch, try mini-quiches paired with roasted asparagus and deviled eggs. The quiches need only a store-bought pie crust, and whatever is in the fridge. Let’s say peas, spinach, roasted tomatoes, goat cheese or my favorite, shredded gruyere. Or you can add sausages and potatoes for a heftier dish. These can be made with store-bought pie crust or crustless, depending on your mood. And as an added bonus, they can be served hot or at room temperature.
Here are all the makings of a delicious brunch. Serve these mini quiches with roasted asparagus and deviled eggs. Start planning your brunch gathering now.
Spring Brunch Mini-Quiches
These can be flash frozen and held in the fridge for 2-3 weeks
Ingredients:
1 store-bought pie dough rolled out
6 eggs lightly beaten
1 cup heavy crean
1 ½ cup grated cheese., gruyere is great but cheddar will do too
salt & pepper
Pinch cayenne pepper
Toppings can include spinach, spring onions, grape tomatoes, diced onion, sautéed mushrooms and others to suit your fancy.
Preparation;
Preheat oven to 375 degrees. Spray muffin tins with cooking spray. Cut circle 50 % larger than muffin tins and gently stuff dough into them. Bake 15 minutes or until golden brown. Add pre-cooked ingredients into the muffin tins and top with eggs whisked with cream to each one. Top with grated cheese. Bake 15 minutes or until eggs swell and are done. Let rest 5 minutes before serving.
Cathy Branciaroli also writes about her adventures in the kitchen on her blog Delaware Girl Eats
