Fabulous Brunch Recipes

We are heading into brunch season, a season of gatherings and parties, weddings and graduations. A season of eating a lot of food, both good and bad!

I’ve compiled a few recipes that I think are very appropriate for a weekend brunch, in other words, very good food. Some sweet, some savory and some liquid! All absolutely fabulous brunch recipes!

 

Bacon Shrimp Avocado Dip

 

Bacon Shrimp Avocado Dip

 

 

Baked Cinnamon Pecan French Toast | Black Girl Chef's Whites

 

Baked Cinnamon Pecan French Toast Casserole

 

 

Three Cheese Italian Style Sausage and Penne Frittata | Black Girl Chefs Whites

 

Chicken Sausage and Penne Frittata

 

 

Greens N Grits

 

Greens ‘n’ Grits

 

 

Caramelized Red Onion and Bacon Quiche

 

Caramelized Red Onion and Bacon Quiche

 

 

Chicken-Apple Sausage and Red Chard Frittata

 

Chicken-Apple Sausage and Chard Frittata

 

 

Mustard Green and Smoky Chickpea Strudel

 

Mustard Green and Smoky Chickpea Strudel

 

 

Slow Cooker Savory Andouille French Toast | Black Girl Chef's Whites

 

Slow Cooker Savory Andouille French Toast

 

 

S'Mores Martini | Black Girl Chef's Whites

 

S’Mores Martini

 

 

lemony crisket-cu

 

Lemon Verbena-Limoncello Cocktail

 

 

Blue Spice Basil and Key Lime Mojito | Black Girl Chef's Whites

 

Blue Spice Basil and Key Lime Mojito

 

 

 

 

 

Tasty Vegetarian Options for Easter Dinner

Goat’s Milk Asparagus-Tarragon Quiche | Black Girl Chef's Whites

Easter dinner means many things to many people. Roasted leg of lamb, a nice glazed ham, maybe a brisket. All great choices, unless you are a vegetarian or have one in your family.

This Goat Milk Asparagus-Tarragon Quiche is so satisfying and rich, so absolutely delicious, that everyone will love it. Whether vegetarian, carnivore or omnivore.

For a few more appetizing and delectable vegetarian ideas for your Easter dinner, please click here to read Vegetarian Entrees for Easter on Mom.me.

Are you Ready for Easter?

It is Spring! Once again I am wondering where the time went? Wasn’t it just Christmas? Oh well, spring is my favorite season, because the flowers bloom and the trees grow new leaves. And my allergies are out of control.

 

But who cares, its Spring! In case you are a little behind, like I am, here are a few recipes that would be perfect for Easter dinner.

 

Asparagus-Tarragon Quiche

 

Goat’s Milk Asparagus-Tarragon Quiche | Black Girl Chef's Whites

 

Macaroni and Cheese

 

Southern Baked Macaroni and Cheese | Black Girl Chef's Whites

 

Roasted Lemon-Oregano Leg of Lamb

 

Lemon-Oregano Leg of Lamb | Black Girl Chef's Whites

 

Fennel and Onion Baked Chicken

 

Fennel and Onion Baked Chicken | Black Girl Chef's Whites

 

Lentils and Crunchy Greens  with Sour Cream Dressing

 

Lentils and Crunchy Greens with Sour Cream-Tarragon Dressing | Black Girl Chef's Whites

 

Lamb with Fresh Herb Rub

 

 Spring Lamb with Fresh Herb Rub
Spring Lamb with Fresh Herb Rub

 

Lentil and Chevre Salad

 

Lentil and Chevre Salad | Black Girl Chef's Whites

 

Roasted Asparagus            

 

Roasted Asparagus | Black Girl Chef's Whites

 

 

Tri-Color Quinoa Salad

 

Tri-Color Quinoa Salad

Caramelized Red Onion and Bacon Quiche

Now that my daughter is in kindergarten, there are a lot more things that I am expected to do as a parent. She has homework, she wears uniforms, she has to be at school at a certain time vs. rolling into the preschool yard whenever I am damn well felt like it.

I also have mandatory donations of certain items, such as recently I had to donate two dozen egg shells to make confetti eggs for the Winter Fest. Two dozen egg shells! And with confetti eggs, you have to carefully crack off just the top part of the egg, so you have most of the shell left to fill up with confetti! You want maximum shell so when you hit skull it makes that really loud crunching sound as the confetti explodes in your friend’s face! Well, I just took a little detour down memory lane. . .

Anyway, just how many eggs can we eat for  breakfast in this house? So I put on my chef’s coat, and made a quiche.

This quiche was made with what was in the house the day I developed it. Since I had no whole milk or cream, it was made with 2% milk. But, because I used the bacon fat that was rendered to caramelize the onions it is still very rich in flavor. If you want an even richer flavor, use a higher fat dairy product or even goat’s milk.

Recipe: Caramelized Red Onion and Bacon Quiche

Ingredients

  • 6 slices bacon, thinly sliced crosswise
  • 2 red onions, thinly sliced
  • 1/2 teaspoon Herbes De Provence
  • 1/4 teaspoon + 1/2 teaspoon sea salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 6 eggs
  • 4 cups 2 % milk
  • 2 deep dish pie shells

Instructions

  1. In a large skillet over medium high heat, cook the bacon until crispy.
  2. Remove the bacon from the pan, drain on a paper towel and set aside.
  3. Add the onions, Herbes De Provence, and 1/4 teaspoon salt to the pan. Reduce the heat to low, stir to mix the ingredients well.
  4. Cook the onions slowly, until lightly golden and caramelized, about 40-45 minutes.
  5. Remove the onions from the heat and let cool.
  6. Heat the oven to 350 degrees F.
  7. In a large bowl, whisk together the eggs, milk, remaining salt and pepper.
  8. Divided the bacon and onion between the pie shells.
  9. Pour the custard mixture over the bacon and onions in the pie shells.
  10. Bake the quiche for 40-45 minutes, until golden brown on top and the custard is set.
  11. Let the quiche rest for 10 minutes before cutting.

Preparation time: 1 hour(s)

Cooking time: 45 minute(s)



Goat’s Milk Asparagus-Tarragon Quiche

This year for the first time in many years, I did not have to make Easter Dinner for my family. All I had to do was make a quiche. But not just any quiche did I make! Oh no, I made an incredibly rich and savory quiche, using goat’s milk.

Goat’s milk? Yes, goat’s milk. I have a client of my personal chef service who could not have cow’s milk, so I came up with an alternative so I could make her a quiche. Usually when I make a quiche I use heavy cream or half and half for the custard. Using the goat’s milk, you do not lose any of the richness of the cow’s milk.

I also used a lovely goat’s milk cheddar cheese that I buy at Trader Joe’s. You do not have to use this cheese if you cannot find it. Gouda, Jarlsberg, white cheddar or even a smoked cheese would also work well in this recipe.

Be sure to use fresh tarragon, which you should be able to find in your supermarket or farmer’s market. Make your favorite pie crust or if you are in a pinch, buy a good quality frozen pie crust. I won’t tell.

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Goat’s Milk Asparagus-Tarragon Quiche
Traditional quiche is usually made with cow’s milk cream or milk. This version uses goat’s milk, making a rich and savory custard.
Ingredients

2 9″ pie crusts
1 bunch asparagus
6 large eggs
1 quart goat’s milk
3 cups grated goat’s milk cheddar cheese
1 tablespoon fresh tarragon leaves, chopped1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Instructions
In a preheated 400 degree oven, par-bake the pie crusts, until lightly golden brown, about 8-10 minutes. Let the crusts cool while you make the custard.
Cut the asparagus into 1/2 inch pieces. In a large pot of salted water, blanch the asparagus for 2-3 minutes, until bright green. Remove the asparagus and place into ice water to cool. Drain well.
Divided the asparagus and grated cheese between the two pie crusts.
In a large bowl, whisk the eggs, goat’s milk, tarragon, salt and pepper.
Carefully pour the custard over the asparagus and cheese in each pie shell. Bake the quiche in a 350 degree oven for 40-45 minutes, or until the custard is set.
Details

Prep time: Cook time: Total time: Yield: 2 9″ quiche

Cheryl D Lee on Foodista