Tuesday, May 10, 2011

Vegetable Quiche and Spring Strawberry Salad

Last minute (and I mean Saturday) we decided to host a small Mother's Day brunch.  Since my dad was in charge of dinner and it included surf and turf on the grill...I knew we didn't want to spoil that and I needed to create light brunch menu.  I decided on a vegetable quiche and spring mix strawberry salad with raspberry vinaigrette.  Here are the recipes I used to pull this brunch together quickly and easily:

Vegetable Quiche
  • 2 (9-inch) refrigerated pie crust
  • 1 (10-ounce) container fresh baby spinach
  • 1 large green pepper
  • 1 large onion
  • 2 tablespoons olive oil
  • 1 cup part-skim ricotta cheese
  • 3/4 cup grated Sharp Cheddar
  • 1/2 cup grated Mild Cheddar
  • 1/2 cup milk
  • 12 eggs, lightly beaten
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried oregano 
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons grated Parmesan 
Preheat oven to 375 degrees F.

Heat a large skillet and saute finely diced onion and pepper with 2 tbs olive oil about 5 mins.  Add spinach and saute until it is wilted.  Set aside to cool. 
Press pie crust into the bottom and up the sides of 2 9-inch pie pans.  Set aside.

In another bowl combine ricotta, sharp cheddar, 2 tbs grated Parmesan, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well.
Place 1/2 cooled spinach and vegetables on top of each uncooked crust.
Spoon egg mixture on top of vegetable mixture in prepared pie crusts and top both with remaining Parmesan and mild cheddar cheese.

Bake 40 minutes, until a knife inserted near the center comes out clean and crust is golden brown.

This serves 8, 2 slices each (and the leftovers are great!)

Spring Strawberry Salad
  • 1 large container organic spring mix lettuce
  • 1 large container fresh strawberries
  • 1 small red onion sliced very thin
  • Fresh pecans (I used praline candied ones we brought back from our recent trip to SC)
  • 1 Good Seasons Italian Dressing packet- prepared as directed
  • 3 tablespoons raspberry jam
Whisk 3 tablespoons raspberry jam into the prepared Italian dressing and refrigerate until needed.  Place spring mix in a large bowl.  Add strawberries and onion both thinly sliced .  Add fresh pecans just before serving.
This is so easy to throw together and looks like it came from a fancy restaurant!!
I served mine with some bakery bought croissants.  And of course what's a brunch without Mimosas!
My mom raved about the quiche and my grandmother had two helpings of salad....so I would say it was a success!!  Hope you enjoy these recipes too!



  1. Looks delish! I love strawberries in my salad!

  2. Oh man, my mouth is watering thinking about this quiche and salad!! I'm saving the recipe. Thank you for posting it... gonna have to share on FB. :)