There was an absolutely lovely party this past summer, the sort that felt like everyone who was still left in town had to have been in attendance, where at least a few of the worlds of Charlottesville collided. And as happens as these things, there was much chatter about how we – me – should invite people over for wine to continue the worlds colliding fun. Because apparently, this is a thing I do – have random gatherings with cool people where they met other cool people.
Of course I obliged, sending out an email to inquire as to when people might be free in order for us to have a ladies wine night. As it turns out, working moms are busy people and the best time for all of us to gather for drinks was Sunday morning. And thus came the inspiration for “Ladies Who Brunch”.
This past Sunday was our first brunch – I had planned on doing some prep for it Saturday evening, but then Pat & Edie came home early from their camping trip and reminded me that season 2 of Stranger Things had dropped, which is why I discovered as my first guest was arriving Sunday morning that I had forgotten to make sure we had vodka for my highly talked up Bloody Mary brunch.
In my defense, I don’t actually drink vodka or Bloody Marys – I just happen to make a slew of pickles that go fabulously in a Bloody Mary and can tomato juice, so I think I do an excellent set up for Bloody Marys. Thankfully, my dear husband saved the day, running out to grab vodka when the liquor store opened.
I had also planned on mimosas for those of us (me) that don’t do Bloodys, so we had those to start with. I kept the menu on my part simple – biscuits and mini-crustless quiche I make with my kids’ cooking class. That way I could tell my friends to bring something (because most of them acquainted with my slapdash hostessing style know it’s best to show up with something in hand) and we’d end up with a well rounded brunch. Which we absolutely did. Muffins, french toast casserole, more biscuits and apple butter, and MarieBette pastries.
The quiche got rave reviews and I promised I’d share the recipe. They are ridiculously easy – you just want to make sure you really coat your muffin tins with oil, because the quiche do love to stick to the pan. Summer squash is my favorite in this, although finely chopped broccoli and/or bacon works nicely in this too. I’ve played around with other additions (spinach, mushrooms), but haven’t had the best of luck with them turning out, so if you do, let me know please. For that all talk of them, you’d think I have some great shots of the quiche in question, but I don’t. I do however, have a shot of my biscuits arranged nicely on a cake stand because, biscuits.
Recipe: Quick Crustless Quiche
Servings: 12 mini quiches
- 2 T. flour
- 1 can heated evaporated milk
- 2 cups Reduced Fat Cheddar Cheese, shredded
- 4 Eggs
- Cooking Spray
- 1 t. oregano
- 1 t. salt
- ½ t. garlic powder
- 1 t. parsley
- 1/2 small onion, chopped
- 1 small zucchini, grated
Pre-heat the oven to 350 degrees. Grease a muffin tin holder well. Combine all ingredients in a large bowl and pour into muffin tin (about 1/3 cup per tin). Bake for 20-25 minutes or until set in the center. Cool for 10 minutes before serving.