Outdoor Entertaining: Put the ‘Great’ in Your Party on the Lake

Sophisticated recipes, guides, and tips for a nautical brunch


(page 5 of 6)


Mini Quiches

Make three batches of the egg mixture if you’d like to make all three quiche combos. (Makes 24 quiches)

Base Quiche // Feta Cheese and Spinach // Spicy Bacon Cheddar // Crab and Asparagus 

Base Quiche Recipe


1 pie crust
6 eggs
1 cup heavy cream
1 tablespoon salt
½ teaspoon black pepper

Feta Cheese and Spinach


2 tablespoons olive oil
2 cloves garlic
½ package baby spinach
Juice from half a lemon
1 cup crumbled feta cheese


Heat olive oil over medium-high heat in a skillet. Sauté garlic for 30 seconds. Add spinach and cook until wilted. Finish off with spritz of lemon juice. Let cool before combining with feta and add to base quiche recipe.

Spicy Bacon Cheddar


6 slices bacon, chopped
3 green onions, sliced
1 jalapeño, seeded and minced
½ cup cheddar cheese


Cook bacon in a skillet over medium-high heat until crispy. Add green onions and jalapeños and cook until green onions are wilted. Let cool slightly then add to base quiche recipe along with the cheese.

Crab and Asparagus


½ pound lump crabmeat
½ bunch of cooked asparagus, small dice
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped


Add combined crab, asparagus, and herbs to base quiche.

Make Your Own

Get creative with other add-ins: bacon, ham, chorizo, sausage, cheddar, feta, Parmesan, Gruyere, onion, shallots, scallions, pesto, arugula.


Heat oven to 350 degrees. Grease a mini muffin tin with vegetable oil spray. Roll out pie crust to about ¼ inch thickness. Using a 2-inch round cookie cutter, cut out about 24 circles. Press each circle into muffin tin and push down and up the sides up. Add 1 teaspoon of your choice of filling to each shell and cook for about 25 minutes until crust is golden brown and eggs are set.


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