Spinach, Bacon and Swiss Quiche – (Adapted from Paula Deen)

• 6 large eggs
• 1 1/2 cups heavy cream
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 cups baby spinach, chopped
• 1 lb bacon, cooked and crumbled
• 1 1 /2 cups Swiss cheese
• 1 (9in) pie crust

Preheat the oven to 375 degrees.

Fit the pie crust into a pie pan or pie plate.  If you are using a pie crust that is in a disposable pan, it will be fine. Remember that if you use a dark colored pan or aluminum pan to check for doneness 10 minutes sooner.

Cook the bacon until crisp.

I find that if you slice the bacon before cooking it, you get a more even brown and altogether crispier pieces.

Cut the spinach into evenly sized pieces.

Layer the spinach, bacon and cheese into the pie crust.

I did two layers but feel free to do more.  You will find that it will float to the top of the quiche, but do your best.

In a blender combine the eggs, salt, pepper and cream.  Blend until thoroughly mixed.

Pour the egg mixture into the pie crust over the top of the bacon and spinach.

Place the quiche into the preheated 375 degree oven and bake for 45 minutes to 1 hour, or until the egg mixture is set.

This will all depend on your oven, pie tin and thickness of your quiche.  I found that mine took almost an hour to set.

If you see that your quiche is starting to brown too much on top, feel free to cover it with foil after about 20 minutes in the oven.

This quiche was delicious.  The eggs were light and fluffy and the bacon made it sing.  It was one of the best quiches that I have ever made.

Layered with onions, asparagus and tomatoes this was a great dish.

It is amazing how great of a dish you can make just using simple ingredients.

Asparagus Frittata

• 4 eggs
• handful of asparagus
• 1/2 medium onion
• 2 cloves garlic
• 1 tomato seeded
• 1/2 parmesan cheese
• 2 tbs water
• salt and pepper to taste

Preheat the oven to 350 degrees.  Place an oven safe non-stick frying pan over medium heat.  While you pan is heating up dice up the garlic, onion and asparagus.  Also slice the tomato into 1/8 of an inch slices.  Once the pan is heated add the asparagus and cook for 2 minutes.  Then add the onion and garlic and cook for an additional 3-4 minutes.  Just until the onions turn opaque.

Cooking the veggies

While your veggies are cooking mix up your eggs.  Crack the four eggs into a bowl.  Add a pinch of salt and pepper.  Then add 2 tbs of water.  This is a little trick that I learned back in the day from watching the frugal gourmet.  By adding the water to the eggs you form steam bubbles that actually make the eggs rise and become fluffier.  I have no idea if this is true, but if the frugal gourmet said it, well it has to be true.  My other trick is to whip the eggs with chopsticks instead of a fork.  Chopsticks allow you to fold in more air, giving you a lighter and fluffier texture.

Chopsticks whip the eggs twice as good as a fork

Pour the egg mixture over the veggies and cook for 2 minutes.  Don’t fold the eggs over or try to make them into scrambled eggs.  Cook until the bottom is set.  Then place the sliced tomatoes evenly over the egg mixture.

Evenly spread out the tomatoes

Once the tomatoes are on the eggs cover the eggs and tomatoes with parmesan cheese.

I like to freshly grate the cheese over the eggs

Place the whole pan in the oven for 10-15 minutes.  The time will depend on your oven.  Once the top of the frittata is solidified and the cheese is melted it is ready to remove from the oven.

When the cheese is fully melted it is done. You don't want to cook your eggs till they are brown as they will be overdone and dry.

Flip the frittata out onto a plate to serve.  If you wish you can flip it once again to have the tomatoes showing.

The frittata flipped out onto a plate

Cut into wedges and serve with a tad bit more freshly grated parmesan on top.

As you can see the finished product is amazing. It is layered to perfection and perfectly cooked.

The overall final product was awesome.  The eggs had the perfect texture and the asparagus gave a great almost unexpected texture.  You can substitute pretty much any vegetable or even add meat to this meal.  A normal frittata is cooked partially and then the ingredients are added to the top halfway through.  Although not traditional this meal was awesome.  I recommend trying it and then making your own variation using whatever ingredients that you have on hand.  This would be awesome with spinach and ham, or broccoli chedder and bacon.  So many combinations.  Enjoy!!

The pizza browned nicely and allowed the eggs to finish setting.  The best way to start the morning.

Breakfast Pizza

• 1 pizza dough – (recipe for Basic Pizza Dough)
• 3/4 cup salsa – or 3/4 diced tomatoes
  
• 4 eggs
• 1/4 cup milk or cream
• 1/2 pound bacon – cooked
• 1/2 cup parmesan cheese
• 1 cup cheddar cheese
• salt and pepper

The first step is to make the pizza dough and let it rise till it doubles.  Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section and/or freezer section, or you can always stop by a local pizzeria and purchase the pre-made dough.

Preheat the oven to 500 degrees.  If you have a pizza stone have it preheat with the oven.

Crack the eggs into a medium bowl.  Add the cream and a pinch of salt and pepper.  Whisk until light and fluffy.  The more air you get into the eggs now, the lighter the scrambled eggs.

Place a skillet over medium heat.  Once the skillet is preheated, add a dab of butter or vegetable spray and pour in the egg mixture.  Using a spatula form the eggs into a partial scramble.  You do not want to fully cook the eggs, but you don’t want them too runny either.  When the eggs are scrambled but still a little runny remove them from the heat.

Roll out the pizza dough and cover with the salsa.  If you don’t have salsa add 3/4 cup of diced tomatoes seasoned with a little salt and pepper. Next place dollops of scrambled eggs over the entire pizza.

Cover the mixture with Parmesan cheese and then top with the bacon broken into bite sized pieces.

Finally top with the cheddar cheese.

Place the pizza in the oven and have it cook for 12-15 minutes or until the cheese and crust are browned.

Let it cool for 1 minute before slicing.

This was the perfect start to a snowed-in morning.  It helped me get the energy that I needed to shovel my car out.

Doesn't look that bad, but the car to the right is camry not a SUV.

With Dana helping it only took 2 hours.  Supposed to get another storm tomorrow.  Wish me luck.

Eggs baked in roasted tomato sauce

Serve with some toasted slices of baguette and you have a great breakfast.

Eggs Baked in Roasted Tomato Sauce – (From Marisa May via December Issue of Food and Wine)

• 1 – 1 1/2 pounds of plum tomatoes
• 2 garlic cloves, smashed
• 2 tbs extra virgin olive oil
• kosher salt and freshly ground black pepper
• 1 tsp chopped oregano
• 8 large eggs
• 2 tbs freshly grated Parmesan or Romano cheese

Preheat the oven to 400 degrees.

Slice the tomatoes in half lengthwise and then toss them with the extra virgin olive oil, garlic, salt and pepper.  Place into a roasting pan and arranged cut side up.  Roast for 15 minutes.

Tomatoes ready to roast, arrange cut side up.

Remove the tomatoes from the oven and then flip them cut side down.  Continue to roast until the soft.  Roughly 20 minutes.

Flip cut side down and continue to cook

Let the tomatoes cool slightly and then add the tomato mixture to a blender and puree.  Add the oregano and blend again for a couple of seconds.

Look at all of the steam coming from the tomatoes in the blender

Arrange four oven-proof bowls on a sheet pan.  Then strain the pureed sauce into the bowls.

Strain the sauce into the bowls

Crack two eggs into each dish and season with a little salt and pepper.  I found that cracking the eggs individually into a small bowl and then slowly pouring the eggs into the dish worked the best.

Crack the eggs into the sauce

Next grate 1/2 – 1 tablespoon of the cheese over the eggs.

Grate the cheese

Bake for 15-20 minutes in the preheated 400 degree oven.  When the whites are set, you are ready to eat.

The money shot

Serve it with a side of toasted bread.

Bacon Quinoa with a Poached Egg

Quinoa sounds like (key-new-a) is a grain-like crop that is full of protein, contains essential amino acids and is also gluten free. Unlike cereals like wheat or rice, quinoa is a edible seed from chenopod which is a close relative of the tumbleweed. Sounds gross, I know, but this stuff is good for you. For being a complete protein source it tastes really good. Although, that maybe because I started with bacon fat, but anyways it goes great with bacon. It has a texture similar to couscous and can be used an alternative for couscous or rice.

Bacon Quinoa with a Poached Egg - (From Bruce Sherman via Food and Wine Magazine)

• 1/3 cup toasted slivered almonds
• 1 tsp vegetable oil
• 3 thick slices of bacon, cut into 1/4 inch dice
• 1 small shallot, minced
• 1 cup quinoa
• 2 cups chicken stock
• 1 sage sprig
• 1 tbs minced chives
• 1 tbs chopped parsley
• salt and pepper

If you purchased slivered almonds and they are not toasted, place them on a cookie sheet and bake them at 350 degrees for about 4 minutes or until they are golden brown.

In a medium sauce pan add the vegetable oil and bacon.  Cook until the fat has rendered out of the bacon, about 5 minutes.  Then add the shallot and cook until it is softened, about 1 minute.

I love bacon fat!!! - I guess my diet won't go so good.

Add the quinoa, chicken stock and sage sprig and bring to a boil.  When the mixture starts to boil, reduce to low and cover.  Let simmer covered for 16-20 minutes, or until the stock is all absorbed.  Remove from the heat and let sit covered for 5 minutes.

Add a whole sprig of sage, that way it will be easier to remove.

While the quinoa is resting, bring 2 inches of water to boil in a deep pan.  Add 1 tbs of vinegar to the water.  When the water starts to boil, reduce the heat to a simmer.   Add the egg(s) one at a time into the pan.  Simmer for 2-3 minutes depending on how done you like your poached eggs.  Remove the eggs from the water with a slotted spoon and place on a paper towel to dry.

Remove the sprig of sage from the quinoa and fluff it with a fork.  Then stir in the almonds, chopped parsley and minced chives.

Add the herbs

Plate and serve with the poached egg(s) on top.  This dish would be great as a side too.

I probably should have made two eggs, but I only had one.

In case you were wondering the average serving of quinoa contains 14 grams of protein, 6 grams of fat, 64 grams of carbs, 7 grams of dietary fiber.  Oh, don’t forget about vitamins B1, B1, B8, B9 and E.

Sunday Brunch is a ritual for a lot of people, but where to go is always a chore.  I know that every single restaurant these days has brunch and it is hard to decide where to go.  I wanted to write up a list of great places that I have gone for brunch, to make your lives easier.  Plus, a lot of these places are not that well known and will allow you to call today for reservations. 

Pienza Italian Market

One of my new favorites is the brunch at the Pienza Italian Market at the Gaylord National hotel at the National Harbor.  The buffet is like one in vegas.  It appears to be a quarter mile long.  They offer everything from fresh baked pastries to custom omlets to a dessert bar with fresh custard.  It is definately a place to go.

For Reservations call  (301) 965-2000 – 201 Waterfront Street, National Harbor, MD 20745.

Hanks Oyster Bar

Hanks Oyster Bar offers fresh oysters and some of the best cocktails around.  Nothing beats a good bloody mary in the morning.  Especially at Sunday Brunch.  I would recommend the fried oysters and the lobster bisque.  The DC restaurant is located off the red line at dupont circle.  The Alexandria restaurant is located just 4 blocks down King St. from the Blue or Yellow lines.

For Reservations call 1624 Q Street NW, Washington DC 20009, 202-462-HANK (4265)  | 1026 King Street, Alexandria VA 22314, 703-739-HANK (4265).

Crystal City Sports Pub

Crystal City Sports Bar is located on 23rd street, Restaurant Row, of Crystal City. Just off the blue or yellow line.   I know what you are thinking, a sports bar?  But, the buffet that they set up on sundays is quite amazing.  They offer fresh fruit every southern specialty that you can think of, and freshly made right in front of you Eggs Benedict.  You can not beat the buffet for the price, just 12.99.

For reservations call 703-521-8215 – 529 23rd St S, Arlington, VA 22202.

Irelands Four Courts

Located on Wilson Blvd. in the heart of the Court House Neighborhood on the orange line.  They offer an extensive buffet, including hand carved meats, along with a nice breakfast menu.  Plus, they offer Guiness.  It is a must if you are on the orange line this sunday.

For reservations call 703-525-3600 -2051 Wilson Blvd. Arlington, VA 22201.

Acadiana

Acadiana offers a great brunch prix-fixe menu.  Just $32 and includes 3 courses and either a bloody mary or a blood orange mimosa.  I am a sucker for either of those cocktails.  Centrally located between the  blue, orange or red lines near mount vernon square. 

For reservations call 202.408.8848 – 901 New York Avenue, N.W. Washington, DC  20001

Well I know that this list is not complete and does not include every single place that offers brunch.  But, this is a list of places that I recommend for Sunday Easter Brunch. I hope that you enjoy.

-Rex