something really nice today for the lady who does so much for you throughout
the year. This brunch will show her how much you care. A few fresh flowers on
the table are a nice touch.
Preheat oven to 375° F (190°C).
Place pie shell on cookie sheet. Use a fork to poke several sets of holes in the bottom and around the sides of the shell. Bake for 10 minutes. Remove from oven and set aside.
Melt butter in a heavy skillet. Add bacon, and ham if you’re including it, and onion when foam subsides. Cook until meat is lightly browned. Remove from skillet with a slotted spoon to paper towels.
Beat or whisk eggs, yolks, cream, and seasonings in a large bowl. Stir in cheese.
Scatter meat, into pie shell. Gently ladle in egg mixture. Sprinkle the top with butter bits.
Bake for 25 minutes or until a sharp knife inserted in the middle of the quiche comes out clean.
The dish may be served hot, warm, or room temperature. It also makes a wonderful appetizer. Leftovers reheat in the microwave beautifully.
*Diced ham, ¼ lb. (125g), is also good in this recipe in place of the bacon or along with. All other ingredients and process remains the same.
**No need to buy white pepper if you don’t have it. Use black pepper only a little more as it is not as strong as white pepper.
Peel and slice banana into bitesize
pieces. Scoop into a medium-sized bowl. Core and dice pear then add to bowl.
Sprinkle lemon juice over fruit to stop it from turning brown and mix well.
Remove rind and core from pineapple
then dice the fruit. Add ¼ to banana mixture. Store the extra pineapple in a
glass bowl or plastic bag. Refrigerate for future use.
Peel kiwi and slice then stir into
salad. Gently fold in remaining fruit.
Spoon into a glass bowl, cover with cling wrap, and chill until time to serve. Leftovers are still good the next day.
Bread for Dessert
Make this bread a day or two in advance to free up your Mother’s Day morning.
Preheat oven to 350° F (180°C).
Grease 2 loaf pans with butter. Cut and fit a piece of parchment paper to the bottom of each pan. I do this because my pans are old and food sticks to the bottom. Nothing attractive about serving zucchini bread with a big hunk missing.
Combine all dry ingredients in a medium-sized bowl. This includes the zucchini. Adding fruit or veggies to a flour blend helps them to not sink to the bottom of the bread while baking.
Beat wet ingredients together in a large bowl.
Slowly stir dry mixture into wet mixture. Be sure to blend well.
Pour batter into pans. Bake 55 minutes or until a toothpick inserted in the center comes out clean.
Cool on a rack before slicing. This bread freezes great.
Fill glasses half full with wine. Tip the glass slightly as you pour to retain the fizz. Top off with orange juice. Don’t stir. That will destroy the bubbles.