Kristen Bellamy

HollySquad Mother’s Day Brunch Recipes

QuicheWe love good food, always on the hunt for the best restaurants, and religiously searching for that next best recipe.  We’ll try a new recipe and share it with the rest of our HollySquad, and these are the favorites.  Kristen’s going to be having these today at her Mother’s Day Brunch.  Hope you all enjoy them too~

Spinach Crusted Quiche

3 teaspoons olive oil
4 tablespoons (1/2 stick)
unsalted butter
2 cups chopped onion
1 lb fresh spinach
2 zucchini cut into 1 inch cubes
1 yellow squash cut into 1-inch cubes
1 red bell pepper cut into 1-inch pieces
7 asparagus spears cut into 1-inch pieces
2 tablespoons chopped fresh thyme
1 1/2 cups heavy cream
6 extra large eggs
1 teaspoon freshly ground pepper
2 cups grated Gruyère cheese
1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees
Coat 9 inch cake pan with some oil. Heat the oil in a heavy skillet over medium high heat. Add the spinach and sauté just until wilted. Transfer the spinach to a sieve and drain. Squeeze excess liquid from spinach. Arrange the spinach over the bottom and up the sides of the pan.

Melt 2 tablespoons of the butter in the same skillet over medium high heat. Add the onions and sauté until tender, about 5 minutes. Transfer the onions to a bowl. Melt the remaining 2 tablespoons of butter in the same skillet over medium high heat. Add the zucchini, squash, bell peppers, asparagus, and thyme. Increase heat to high and sauté until vegetables are tender, 10-12 minutes. Add back the onions. Arrange the vegetables over the spinach. Let cool.

Whisk the cream, eggs, salt, and pepper in a large bowl to blend. Stir in the Gruyère cheese. Pour the mixture over the vegetables. Sprinkle with Parmesan cheese over the filling.

Set cake pan on a baking sheet and bake for 45 minutes. Cool 15 minutes. Transfer to a platter. Serves 8-10.

My Grandma’s Strawberries and Creamstrawberries-cream

organic strawberries (1 qt)

organic sour cream (2 cups)

grass-fed, organic 2% milk (to taste)

cane sugar or stevia (to taste)

Directions:

Wash strawberries thoroughly. Use a small knife to hull strawberries – cut berries in a circular motion, completely removing the green stem and into the pale part of the berry directly below it. Next, halve and slice the strawberries.

Combine the strawberries in a bowl with the sour cream, mix thoroughly. Next, add milk while continuing to stir. (The amount of milk is dependent on the consistency desired.) Once the texture of the cream is correct, add the desired amount of sugar/stevia. Mix well.

Chill and serve.

Cherub’s Cup

1 part St-Germain
2 parts Vodka, Cirtus Vodka, or Hendricks
¾ part fresh lemon
¼ part simple syrup
1 part muddled blackberry
top with Brut Rosé Sparkling WineBlackberry-Summer-Cocktail-Recipe-Ingredients-with-Lemon-and-St-Germain

Shake and strain over fresh ice in a Collins glass. Top with Brut Rosé or Brut Champagne. Garnish with blackberry.  

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