Put the coffee on, get out your best dishes and treat yourself to a beautiful brunch! We are always in such a hurry and Sunday is a great day to indulge in a little elegance and delicious food.
Here is my menu for the most relaxing elegant Sunday Brunch
Spinach and Gruyere Quiche
Pumpkin Bread with Chocolate Chips
The Spinach and Gruyere Quiche (you'll find the recipe below) is easy to prepare the day before and simply reheat. The pumpkin bread mix that I used is from Williams Sonoma and is so very quick and easy. Sylvester & Company has the most divine coffee I've ever tasted and it makes the whole house smell good while it's brewing! Once you've tried this coffee you'll never want to go back to anything else! All that's left is to pick up some flowers from the grocery store and you're ready!
Crazy Blonde Spinach and Gruyere Quiche
2 Tablespoons unsalted butter
1 onion, finely chopped
1 clove garlic, minced
1 12-ounce bag frozen chopped spinach, thawed and squeezed very dry
1 1/2 cups grated Gruyere
1 9-inch unbaked pie shell
3 large eggs, lightly beaten
1 1/2 cups half and half
Salt and freshly ground pepper
Pinch of freshly ground nutmeg
Preheat oven to 375 degrees. In a small skillet over medium heat, melt butter. Add onion and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute longer, stirring. Transfer to a small bowl and let cool.
Sprinkle onion mixture, spinach and Gruyere over bottom of pie shell. Beat eggs and milk together, season with salt, pepper and nutmeg. Gently pour into crust.
Bake for 40 to 45 minutes, until set and nicely browned. Remove from oven and let rest for 10 minutes before serving.
The spinach should be squeezed with paper towels until it is very dry. This keeps the quiche from being runny.
My eggs came from Haw River Ranch. These are free range organic eggs and make such a difference in every recipe!
Extra chocolate chips added to the batter of the pumpkin bread make it even better!
Hoping that your Sunday is a most relaxing day!