Sunday brunch is every New Yorkers favorite meal. It’s a time for friends to gather and relax, eat good food and drink fancy craft cocktails. On Sundays we go out to indulge in bottomless mimosas and extravagant bloody marys, but some days, especially in the winter, its nice to have friends over to enjoy the best meal of the week in the comfort of your own home!
Last weekend my friend Jake came over and together we pulled out all the stops for our brunch. Spinach and gruyere quiche, shakshuka, potatoes with roasted tomato aioli, and sparkling blood orange mimosas. The perfect menu for staying in!
I chose to make a classic spinach and gruyere quiche. Quiche is one of the easiest dishes to make for brunch because 90 percent of it can be made ahead of time, plus it can be served hot out of the oven, room temperature, or chilled! Any way that you serve it, its going to taste amazing. The silky custard feels rich and decadent while the flaky, buttery crust is a real treat. I like a slightly stinky cheese, like gruyere, because it has a higher salt content and gives the quiche a nice bite. If you’re not a fan of potent cheeses, you can substitute swiss for a more mild flavor.
The shakshuka was a recipe out of Chrissy Teigen’s cookbook Cravings and is a definite must try! As for the potatoes and the AMAZING roasted tomato aioli, that was all Jake. Roasted Roma tomatoes, garlic, and greek yogurt created the perfect tangy topping for the tender roasted potatoes. Bring everything together with a crip glass of Prosecco and blood orange San Pellegrino and you have all the makings of a fantastic, and easy, at home brunch any New Yorker would love!
Spinach and Gruyere Quiche
Ingredients for the Crust
- 1 1/4 cups of All Purpose Flour, plus extra for rolling
- 1 stick of Unsalted Butter, very cold and cut into 1/2 cubes
- 1/2 teaspoon of Salt
- 1/2 teaspoon of Sugar
- 3 to 4 tablespoons of Ice Water
Instructions for the Crust
- Put flour, sugar, and salt in the bowl of a food processor and pulse a few times to mix. Add the butter and pulse until the butter is about the size of large peas.
- Add the ice water (no ice cubes!) 1 tablespoon at a time, pulsing in between to combine, stop once the dough just barely begins to hold together.
- Empty the crumbly dough onto a clean, lightly floured, surface and gather into a disk.
- Wrap in plastic wrap and place in freezer for 15 minutes or the refrigerator overnight.
- Preheat the oven to 350 degrees. Remove the crust from freezer/refrigerator and let it sit at room temperature for 5 – 10 minutes to soften.
- On a lightly floured surface, roll the dough into a 12 inch circle. Carefully place onto a 9 inch pie plate.
- Gently press the dough down so that it lines the bottom and sides of the pie plate, trim the edges of the crust and flute them with your fingers. Using a fork, poke holes in the bottom of the crust. Place the pie plate with the crust in it back into the freezer for 15 minutes.
- Once the crust is chilled, line it with aluminum foil and fill it 1/4 of the way with either dry rice or beans to weight it down. Bake for 20 minutes.
- Remove the aluminum foil and weights and bake for an additional 10 -15 minutes until golden brown.
- Cool the crust completely before filling.
Ingredients for the Quiche
- 1 tablespoon of Butter
- 1/2 a cup of Shallots, thinly sliced
- 4 large Eggs
- 1 1/4 cups of Heavy Cream
- Pinch of Ground Nutmeg
- 3/4 teaspoon of Salt
- 1/8 of a teaspoon of Cayenne Pepper
- 1 cup of grated Gruyere Cheese
- 1 package (10 oz) Frozen Spinach, well drained
Instructions for the Quiche
- Preheat the oven to 325 degrees.
- Heat butter in a small saute pan over medium-low heat. Cook the shallots until soft and translucent, do not brown! Set aside to cool.
- In a medium bowl, whisk together the eggs, cream, nutmeg, salt, and cayenne pepper.
- Place pie shell on a baking sheet (trust me, it makes it so much easier to pull it in and out of the oven) spread the shallots evenly over the bottom of the crust. Sprinkle 3/4 of the gruyere over the top. Spread spinach evenly over the cheese and top with the remaining gruyere. Pour the egg mixture over the top.
- Bake for 50 minutes to 1 hour, until the eggs are set and the top is lightly golden.