Saturday Brunch! American-Mediterranean Inspired. You bet!

Welcome to another Saturday Brunch, where we bring you the perfect recipe to start your weekend deliciously! This week, we're placing a savory Spinach and Feta Quiche center stage that's as easy to prepare as it is to devour. Whether you're hosting friends or enjoying intimate time with family, this brunch is sure to impress with its rich flavors and diverse textures.

MENU

- Spinach and Feta Quiche

- Cold Stone Fruit

- Mini Ham and Cheese Croissants

- Mimosas ish

Let’s go!

Spinach and Feta Quiche

Ingredients:

For the Crust:

- 1 1/4 cups all-purpose flour

- 1/2 teaspoon salt

- 1/2 cup unsalted butter, cold and cubed

- 3 - 4 tablespoons ice water

For the Filling:

- 1 tablespoon olive oil

- 1 small onion, finely chopped

- 3 cups fresh spinach, chopped

- 1 cup crumbled feta cheese

- 1 cup grated Gruyère cheese

- 4 large eggs

- 1 cup whole milk

- 1/2 cup heavy cream

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

Instructions:

Prepare the Crust:

In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Roll Out the Crust:

On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it gently into the bottom and sides. Trim any excess dough and prick the bottom with a fork.

Blind Bake the Crust:

Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes until the crust is lightly golden. Set aside.

Prepare the Filling:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and nutmeg. Stir in the feta and Gruyère cheeses.

Assemble the Quiche:

Spread the spinach and onion mixture evenly over the baked crust. Pour the egg and cheese mixture over the spinach, ensuring an even distribution.

Bake the Quiche:

Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. Let cool for 10 minutes before slicing and serving.

Chef's Notes:

- For a flaky crust, ensure your butter is very cold, and avoid overworking the dough.

- Feel free to customize the filling with your favorite ingredients like mushrooms, sun-dried tomatoes, or different cheeses.

- This quiche can be made ahead and reheated, making it perfect for a stress-free brunch.

Fresh Fruit Salad with Honey-Lime Dressing

Ingredients:

- 2 cups strawberries, hulled and quartered

- 2 cups blueberries

- 2 cups pineapple, diced

- 2 cups kiwi, peeled and sliced

- 2 cups grapes, halved

- 1/4 cup honey

- 2 tablespoons fresh lime juice

- 1 tablespoon finely chopped mint

Instructions:

In a large bowl, combine all the fruit. In a small bowl, whisk together the honey, lime juice, and chopped mint. Pour the dressing over the fruit and toss gently to coat. Chill in the refrigerator until ready to serve.

Mini Ham and Cheese Croissants

Ingredients:

- 20 mini croissants

- 1 lb sliced ham

- 1 lb sliced Swiss cheese

- 1/4 cup Dijon mustard

- 1/2 cup Hellman's/Best Foods mayonnaise

Instructions:

Preheat the oven to 350°F (175°C). Slice the mini croissants in half horizontally. In a small bowl, mix the Dijon mustard and mayonnaise. Spread a thin layer of the mustard-mayo mixture on the bottom half of each croissant. Layer with ham and Swiss cheese, then cover with the top half of the croissant. Place the croissants on a baking sheet and bake for 10-12 minutes, until the cheese is melted and the croissants are slightly crispy.

Greek Yogurt Parfaits with Granola and Berries

Ingredients:

- 8 cups Greek yogurt

- 4 cups granola

- 2 cups mixed berries (strawberries, blueberries, raspberries)

- 1/4 cup honey (optional)

Instructions:

In 10 individual serving glasses or bowls, layer the Greek yogurt, granola, and mixed berries. Drizzle with honey if desired. Serve immediately or chill in the refrigerator until ready to serve.

Sparkling Orange Juice Spritzers:

Ingredients:

- 2 cups freshly squeezed orange juice (about 4-6 oranges)

- 2 cups sparkling water

- 1 tablespoon honey or agave syrup (optional, for added sweetness)

- Ice cubes

- Orange slices or twists of citrus peel, for garnish

Instructions:

1. Prepare the Orange Juice: Squeeze the oranges to yield about 2 cups of fresh juice. Strain the juice to remove any pulp or seeds, if desired.

2. Sweeten the Juice: If you prefer a sweeter drink, mix in the honey or agave syrup with the orange juice, stirring until fully dissolved.

3. Combine with Sparkling Water: In a large pitcher, combine the orange juice with the sparkling water. Stir gently to mix.

4. Serve: Fill glasses with ice cubes and pour the orange juice mixture over the ice. Garnish with orange slices or twists of citrus peel.

5. Enjoy: Serve immediately and enjoy the refreshing, non-alcoholic alternative to mimosas!

Chef's Notes

- Prep is king. Day of should be fun, easy going, and chill. Having your brunch prepped is the key.

- Fruit can be prepared in advance and stored in the refrigerator.

- The yogurt parfaits can be customized with your favorite granola and berries.

- For a non-alcoholic version of mimosas, substitute champagne with sparkling water or soda.

Thank you for joining us for this week’s Saturday Brunch feature menu. This selection of dishes is sure to impress your guests and create a memorable experience for you, your family and friends. Enjoy, and may your brunch be filled with a time of sharing life, smiles galore, great conversations, laughter and good company. Buon appetito!

Bryan-David Scott

Friend, Chef and Mind Bending Dining Experience Guide

Executive Chef Tony Owens Susan Azadian Jeff McClure Steve Agi Chris Darlington Ken N. Guy Paul Nohra Tracey ann Nazarenus Kyle Reyes Alicia Pollet David Barnes Armistead Coleman Moses Popescu Mickey Mikitani Salvatore Moretti Bentley Justin Reed Carrot Top Studios Jeff Molitz Jon Macaskill Carla Bellucci Colton Griffin Dr. Gilda Carle (Ph.D.) The Walt Disney Studios McCormick For Chefs Chef's Roll, Inc. Amber M.