Chamberdance Brunch: Quiche Lorraine and more-- plus Peets and Bay Breads

Quiche is probably my favorite make-ahead brunch dish.

Oh and I forgot to mention -- to make things a little nicer we also went to Peets and got their coffee in a box, which serves fifteen people (they have bigger ones too) for $15. They supplied us with everything we needed: Sugar, half and half, equal, stirrers, cups and napkins.

And then we stopped by Bay Breads (2325 Pine at Fillmore) to get fresh croissants and brioche. Expensive, but worth it!

Quiche Lorraine, or with Broccoli and Cheddar, or Goat Cheese

Pastry Crust:

• 1 1/4 cup AP flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 6 Tbsp butter
• 6-10 Tbsp ice water

Filling:

• 4-5 large eggs, lightly beaten
• 1 cup whipping cream, creme fraiche, sour cream or half and half
• 1/2 tsp salt
• 1/4 tsp black pepper
• pinch freshly grated nutmeg
• 1 Tbsp Bisquick (optional)

• 4 slices of bacon, cooked, drained and chopped
• 1 cup grated Gruyere

-or-

• 1 cup grated cheddar
• 2/3 cup broccoli floret, blanched

-or-

• 1 8-oz log of goat cheese
• 1 lb assorted wild mushrooms

Preheat oven to 375°F.

Make the pastry, mixing dry ingredients and then cutting in the butter. Add water a tablespoon at a time and stir until it balls up. Roll out dough to a disk, cover with plastic wrap and refrigerate.

Place pastry in 9-inch dish. line inside with foil and pie-weights/beans. Blind bake 10 min. Remove foil and pie weights. Spread any cheese and vegetables across bottom.

Mix eggs, cream, salt, pepper and nutmeg together, then pour over fillings.

Bake 25-35 minutes. Let rest 10 minutes, then slice and serve.