This weekend was basically just about brunch — On Saturday, Julie threw an amazing birthday brunch for her roommates James and Brandon, and then on Sunday I had a bunch of people over to my house for a brunch because I wanted to cook for my friend Aronte who was visiting from Philly.
You should know that brunch is my favorite summer hobby. Period. Nothing else can compare. The caveat is that it has to be a boozy brunch. There is really nothing I can think of that I enjoy more on a sunny summer Sunday that sitting around in sundresses, sipping mimosas and enjoying some salacious conversation with my stunning friends. (Pat on the back to me for all that alliteration.)
Even though this weather makes it seem like summer might never get here, I choose to have faith and believe that its just around the corner — so this brunch was a great warm up exercise for what I’m sure will be a lot of crazy boozy brunches this year.
Aronte actually gchatted me earlier in the week requesting a quiche recipe for the blog, so deciding what to make was a no-brainer. Quiche is really the perfect thing to make when you’re having people over for breakfast, brunch or lunch because its easy to make ahead, tastes great served a room temperature and can feed the masses on a budget. I decided to make this one vegetarian and seasonal with leeks and asparagus. (No worries—- there were three pounds of candied bacon to accompany it.)
- 1 pre-made pie shell, frozen
- 2 leeks, white section only, sliced into ¼ inch pieces*
- 1 cup of asparagus, chopped into ½ inch pieces
- 2 tablespoons of butter
- 1 tablespoon of oil
- 6 eggs
- 1 cup of heavy cream
- ½ cup of parmesan cheese, plus two tablespoons
- 1 teaspoon of paprika
- salt and pepper to taste
- Preheat the oven to 350 degrees.
- In a large skillets, sauté the leeks in the butter and oil over medium heat for about 5 minutes until the leeks have softened but have not begun to brown. Add two very generous pinches of salt while sautéing the leeks. After 5 minutes, add the asparagus and sauté for another 3 minutes. Remove from heat and let the mixture cool.
- In a large mixing bowl, whisk together the eggs, cream and ½ cup of parmesan. Add the paprika and some pepper to taste. Stir in the cooled asparagus and leeks.
- Pour the egg mixture into the pie shell. Sprinkle the top of the quiche with two tablespoons of the parmesan cheese.
- Bake for 40-45 minutes until the eggs are set (a toothpick inserted into the middle should come out mostly clean.) Allow to cool for at least 5 minutes before slicing.