We do entertain a lot! As we move slightly further away from our friends, not only will we be having dinner parties as usual at our place but also breakfast/brunch as well for them the day after – no one drives from our parties if you know what I mean… drinking and driving is not cool!
As Canadian Thanksgiving is quickly approaching, I’m sure you might end up having people staying over during that Holiday. Whatever the reason or the occasion, you will want to serve them something delicious but at the same time, quick and easy. Having said that, what about a dish you can actually serve for any meal with just slight adjustments to the accompaniments. What? Alright let me explain myself a little bit better…
There are few recipes out there that you can serve for either breakfast, brunch, lunch or dinner. Of course I’ve had bacon and eggs for dinner many times but besides a few selected menu items, there isn’t a wide selection to choose from but yet, there is one that most people adore and it is Quiche!
To me this dish is so perfect for many reasons when it comes to serving this in the morning or for brunch. Served with roasted potatoes, toast/croissants along with jam, this food item can be quite impressive! Another plus to Quiche is you can prepare it the night before and just pop it in the oven the next morning… and you’ll be ready to satisfy a bunch of hungry breakfast guests.
When it comes to lunch or dinner, what is stopping you from serving this dish? With a little salad on the side, this is such a beautiful light meal to savor. David and I have this often and it is a healthy meal to enjoy whenever you like. There’s no specific rule in the culinary world that should stop you from having this delicious meal! Always keep in mind that you can always prepare your Quiche ahead of time and enjoy it later… now that is what I call convenient and versatile.
- 10 ounces (300g) frozen spinach, thawed and squeezed dry
- 4 large slices bacon, cooked and crumbled
- 1 tbsp. butter (substitute olive oil)
- 1/3 cup red onion, finely chopped
- 1/3 cup red pepper, finely chopped
- 1 1/2 cups mushrooms, sliced
- Freshly ground black pepper, to taste
- 2 large cloves garlic, pressed
- 3 large eggs
- 1 cup 35% heavy cream
- 1 pinch fresh grated nutmeg
- 1/8 tsp. cayenne pepper, or more to taste
- 1/2 tsp. dried basil
- Few drops hot sauce, such as Cholula®
- 14 ounces (5 ounces) goat cheese, crumbled
- 1 (9-inch) pie crust *SEE FOOTNOTE
FOOTNOTE: I have an amazing pie dough recipe so just click on this link...Foolproof Pie Dough
KITCHEN TOOLS: The Talisman Designs Adjustable Pie Crust Shield can be purchased in the "SHOP" section of Club Foody