Sunday Brunch is great – it’s the perfect excuse to get just everso-slightly excessive (as if I need a reason).

We hadn’t had Victor’s mom over for a while, so we thought it would be nice to have her over today.  And his brother and sister-in-law are just a  few blocks from her, so we invited them, also.  Asparagus and bacon quiche, sausages, fresh fruit, sourdough toast and jam…  Lots of hot, fresh coffee… It was perfect.  We had five people for brunch with the same amount of food there would have been had it been just the two of us.  Granted, there would have been more leftovers, but quiche only comes in one 10″ pie plate size as far as I’m concerned.  I’m over making individuals…


Bacon and Asparagus Quiche

Pastry for Single-Crust Pie

  • 1/2 pound bacon
  • 1  pound asparagus, chopped
  • 4  eggs
  • 1  cup heavy cream
  • 1  cup milk
  • 1/4  teaspoon salt
  • 1/8  teaspoon pepper
  • Dash ground nutmeg
  • 1 1/2  cups shredded Emmentaller cheese
  • 1  tablespoon all-purpose flour

1. Prepare Pastry for Single-Crust Pie. Line the pie shell with a double thickness of heavy duty foil. Bake at 450° for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325°. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)

2. Cook bacon until crisp.

3. Mix together the eggs, cream, milk, salt, and nutmeg. Stir in the crumbled bacon and asparagus. Toss together shredded cheese and flour. Add to egg mixture.

4. Pour egg mixture into the hot, baked pastry shell. Bake at 325° for 40 minutes or until set.

Blood oranges, strawberries, blueberries, mango, and blackberries were the perfect fruit combination, and those sourdough boules make great toast! Victor bought four of them yesterday and piping hot, dripping with butter and jam, it was almost like eating dessert.

So I’m pleasantly stuffed right now.

I wonder what we’ll do for dinner…..