Saturday Brunch

Hi ladies! So I never was able to repost yesterday. Sorry! It just turned into one of those crazy Mondays (I wanted to practice the piano! Something just had to give! haha). But anyway, on Saturday an organization I am involved in hosted a big brunch on Saturday that I was partially in charge of. It was a big job, but because lots of people stepped up, it was a great event. I cooked for about 75 people, so lots of food was made. We had a delicious table, see below.

Bacon Quiche

• 1 recipe pastry for a 9 inch single crust pie
• 6 slices bacon
• 1 onion, chopped
• 3 eggs, beaten
• 1 1/2 cups milk
• 1/4 teaspoon salt
• 1 1/2 cups shredded Swiss cheese
• 1 tablespoon all-purpose flour

1. Preheat oven to 450 degrees F (230 degrees C).
2. Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
4. In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.
5. Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving. 

I love quiche and of course you can put whatever type of cheese in that you like as well. We also put sausage in the quiches and they were so so yummy!

The table. We had quite an assortment!

Some of my favorite recipes that we made (and some of the most popular!) were the several different types of quiches we made and the different types of stromboli! It was absolutely delicious, and so worth all the time it took for the bread dough to rise.

Meat Stromboli

• 4 (1 pound) loaves frozen bread dough, thawed
• 1/2 pound thinly sliced salami
• 1/2 pound thinly sliced deli ham
• 1/2 pound thinly sliced pepperoni
• 1/2 pound thinly sliced provolone cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Romano or Parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 teaspoon dried parsley flakes
• 1 teaspoon pepper
• 1 egg yolk, beaten

1. Let dough rise until doubled, according to package directions. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.
2. Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk.

Bake at 375 degrees F for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm and refrigerate leftovers. 


I didn't use all of that meat. I didn't use salami because I had already made sausage for the quiche and that was delicious with it! The amounts are kind of subjective, depending on how much you want in there, but it's so so so good! You can put whatever meats or veggies in that you like. There's no veggies in the recipe but I put in onions, peppers and tomatoes. So.good.

Baked Brie with Apricot Jam

• 1 wheel of brie cheese
• Apricot Jam
• Puffed Pastry or biscuit dough

This is about the easiest recipe ever and crowds love it! Take your brie wheel and cut it in half. Spread jam on one of the halves. Place the other half on top. You can put more jam on the top if you wish (I did!). Then, take your pastry dough and cover the entire wheel of brie in the dough and wrap it sort of like a present. Finally top it off with an egg wash and bake it for about 15-20 minutes. You won't regret it. It's my favorite hours'doerve.

So there are some recipes for you on this gray Tuesday morning! Hope it gets a little brighter from here on out for everybody!

~Susan