email printMother’s Day Brunch

Husband and I are far from our mothers (wimper) and we miss them dearly.  I couldn’t let Mother’s Day go by without celebrating our mom’s, even if they are on either side of the U.S.  So I thought….if we were all together I would most definitely honor them over some brunch.  So that is what I did.  I made our mom’s brunch as if we were all together.  This is a quiche recipe I made up and the lovely poppy-seed cake is a recipe that a co-worker gave me (thanks Jody!).  Sooooo…..Happy Mother’s Day to the amazing and strong women that brought us into this world and raised us well.  We love you so very much.  xoxoxo

Bacon and Spinach Quiche


  • Refrigerated pie crust
  • 4 eggs
  • 1 cup heavy cream
  • 1 bunch of spinach (about 2-3 cups)
  • 8 ounces bacon browned and chopped
  • 1 cup gruyere
  • 1/2 medium onion thinly sliced
  • 1 tablespoon butter
  • 1 teaspoon brown sugar
  • Pinch of nutmeg
  • Salt and pepper

Prepare pie crust as directed. Pre-heat oven to 375 degrees. Caramelize onions by adding 1 tablespoon of butter to pan over medium heat.  Add onions and cook on medium to medium/low for about 25-35 minutes.  Add brown sugar and a little salt while cooking.  Onions are done when they reach their carmel color.  Remove onions from pan and sauté spinach with salt and pepper until wilted.  Layer caramelized onions, bacon and spinach in the pie crust.  Whisk together the eggs, cream and nutmeg. Add the gruyere to egg mixture and pour into the pie crust.  Bake at 375 for 25-35 minutes.  Check the crust during cooking as you may need to cover with aluminum so it doesn’t get too brown.

Poppyseed Cake


  • 1 package (18.5 ounces) white cake mix
  • 1 package (3 3/4 ounces) instant vanilla pudding mix
  • 1/2 cup poppyseeds
  • 1 cup vanilla yogurt
  • 1/2 cup vegetable oil
  • 1/2 cup sherry wine
  • 4 large eggs

Preheat the oven to 350°.  Grease a bundt pan.  Combine all the ingredients in a large mixing bowl and blend on low speed for 1 minute.  Increase the speed to medium and beat for 2 minutes.  Pour the batter into the prepared pan and back for 45 to 50 minutes, or until the cake is golden brown on top and the sides have started to come away from the pan.  Cool the cake in the pan.

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