Recently, I joined a group of lovely ladies to celebrate a year well-lived.
They had just finished their session of serving the women at our church as group leaders for a Bible study. It was their turn to be served a little and just spend time together before the summer started. I was honored to provide a variety of quiches for their brunch. It was a wonderful morning where fellowship was the main event.
Fellowship is one of those words we don’t hear too much outside the church, but it goes on nearly everywhere we look. People coming together to be together is its loose definition. Dictionary.com calls it friendly relationship or companionship. It’s something that is essential to a good life. The problem is, it’s the first thing that gets thrown out of the schedule when life gets busy. We need to be intentional and make time to gather with our fellows, our friends, our chums and not let the demands of life be our only companions.
If fellowship is going to happen in our fast-paced world, we will need to be intention in our planning. Put fellowship on the calendar. Instead of viewing as another demand, protect it as a time of much needed refreshment.
We know that without food we would die. Without fellowship, life is not worth living.
For the brunch, I took a basic quiche recipe and then switched it up to create several different flavor profiles. I made them with a crust, but you can cook them without a crust for a grain-free version. I do it quite often with the Spinach and Feta version.
¾ cup half and half or heavy cream (Milk can be used or even a combination of cream and milk.
2 cups of cheese
1 medium onion, chopped and sautéed in a little butter
Salt and pepper
1 9” frozen deep dish pie crust.
Mix eggs, cream salt and pepper in a bowl.
Mix in sautéed onions and any additional ingredients*.
Pour into pie shell.
Bake at 400 degrees for 45 minutes. Keep an eye on it and if it begins to get too brown on top, cover with a sheet of aluminum foil to protect it. Check for doneness by inserting a knife in the center. If it comes out clean, it’s finished.
Bacon and Cheddar Quiche
2 cups cheddar
8 slices bacon, cooked and chopped
Mushroom, Leek, and Prosciutto Quiche
2 tablespoons butter for sautéing
16 ounces mushrooms, washed, sliced and sautéed. Do small batches so they don’t get too soggy.
2 leeks, thinly sliced and sautéed.
2 cups Swiss cheese
8 slices prosciutto, chopped
Spinach and Feta Quiche
Olive oil for sautéing
6 cups baby spinach, sautéed until just wilted
2 cups crumbled feta cheese
The sky’s the limit with the types of quiche you can come up with. Here’s one I especially like.
1 medium tomato, sliced
1/2 cup breadcrumbs
2 teaspoons dried basil
Fry tomato slices that have been lightly breaded in Italian breadcrumbs with extra dried basil. After pouring egg and cheese mixture in pie crust, arrange slices on top and sprinkle with additional cheese, and bake.
Please tell me your favorite creation. I would love to hear from you.
Don’t forget to sign-up on the email list to receive new posts directly to your email. You can also like The Party’s in the Kitchen on Facebook.
Oh, yum! Some dear friends of ours introduced us to Carolyn’s Café in Redlands. Even though it was nearly lunchtime, I opted for breakfast. The reason? Carolyn’s famous coffeecake. It comes with the breakfast plates. The delicate, cinnamon-sugar encrusted cake is very hard to resist, especially with a scoop of butter melting into the top and down the sides. OMGoodness is it ever delicious. Yes, I shared, but it was tempting to eat it all myself. So, because I know most you don’t live near Carolyn’s Café , and you are feeling gipped, I did some digging and found a recipe.Good ol’ King Arthur Flour has one that fits the bill.
Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan, or two 9″ round cake pans.
Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.
Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don’t need to whisk out all the lumps.
Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you’re using two 9″ round pans, spread 1 1/3 cups batter in each pan.
Sprinkle the filling evenly atop the batter.
Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
Sprinkle the topping over the batter in the pan.
Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9″ x 13″ pan, 50 to 55 minutes for the 9″ round pans. When pressed gently in the middle, the cake should spring back.
Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.
Serve cake right from the pan. Carolyn’s plops a big scoop of butter right on top for extra yumminess.
This is going to take the place of cinnamon rolls at our house on Christmas morning.
If you live Southern California’s Inland Empire, please visit Carolyn’s and see for yourself. Be prepared to wait. It’s a very popular place. Don’t worry. The sweet smell of cinnamon will keep you company.