Outdoor Entertaining: Put the ‘Great’ in Your Party on the Lake
Sophisticated recipes, guides, and tips for a nautical brunch
(page 5 of 6)
Make three batches of the egg mixture if you’d like to make all three quiche combos. (Makes 24 quiches)
1 pie crust
1 cup heavy cream
1 tablespoon salt
½ teaspoon black pepper
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.
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.
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.