Thinking up a brunch menu, my mind was stubbornly set along one track, a track leading straight to quiche. I just love quiche. The flaky, golden brown crust. The wonderfully rich custard filling of eggs and cream. And oh, all the delicious stuff tucked inside! What lovely ingredients to choose for folding into our quiche - this was really the only question in my mind. More often than not, I go with the classic choice of bacon and cheese. Simple yes, but always unbelievably tasty. And hard to improve upon, for sure. Still, I was in the mood this week for a bit of a twist. And wanting to spoil my husband and our special guests, I was in the mood for an extra little bit of extravagance too. And so, it was some beautiful jumbo lump crab that I ended up folding into my mixture of eggs and cream.
This was definitely a special occasion quiche! Already decadent with buttery crust and velvety custard, and now loaded with huge, tender pieces of sweet crab meat and flavorful specks of fresh green herbs, and topped with a bubbling layer of golden brown gruyere cheese, this quiche was beyond extraordinary. It was out of this world.
Like I was saying before, my love of quiche makes it hard for me to think of anything else to serve for brunch. But what I find even harder, is thinking of anything other than a simple green salad and these stuffed tomatoes to serve with the quiche. I pride myself on my culinary creativity, but I let go of this pride every single time I make quiche. Because in my mind there can be no improvement upon this perfect combination. And so, whenever I make quiche, I always make these stuffed tomatoes too.
And it wasn’t even my idea in the first place. There’s a wonderful little French restaurant in Syracuse (where we always try to fit in a brunch, any time we go home to visit Ben’s parents) that serves a delicious quiche, and in just this way - with a simple salad and baked tomatoes stuffed with breadcrumbs and herbs. The ripe tomatoes, whose savory sweetness intensifies as they slowly caramelize in the oven, are filled with crispy, golden, olive oil-soaked bread crumbs, and a generous amount of aromatic basil, parsley and thyme. From my first bite, I was enamored with this lovely side dish. And I was overjoyed to find within the pages of Julia Child’s cookbook, what has to be the exact same recipe used in the restaurant. Below you’ll find my own adaptation to this delicious, quiche-worthy recipe. Next time you make quiche, be certain you make these too. You won’t regret it!
With such a sumptuous start to brunch, I was after a bit of simplicity for dessert. And these zucchini-ginger cupcakes turned out to be just the thing! Now I’d never made these before. But I fell in love, just reading the recipe from an old copy of Gourmet. The cake itself is just loaded with goodness – honey, cinnamon, crystallized ginger, extra-virgin olive oil, orange zest. It sounded extraordinary! And I could tell that the icing, with cinnamon and ginger and orange zest too, was not your ordinary cream cheese frosting. Without even taking a bite, I just knew exactly how these cupcakes would taste. That is, I knew they’d be incredible!
And I was right. These were so amazing! And I am just so excited about this recipe. It’s a rare day when I add a brand new recipe to my ‘favorites’ file, but that’s just where this one went. I can’t wait to make these again. And I can’t wait for you to make them either!