With the holidays right around the corner, we like to to have some no-fuss entertaining options in our arsenals. At Moments, we find brunch can be both an elevated, yet easy way to gather with friends and family. Designing a menu that includes “make ahead” dishes, literally removes the stress of entertaining during the busiest of seasons.
One of our favorite options is quiche. This is easily made ahead, and ready to pop in the oven when you are. Our go-to’s are Quiche Lorraine – which is a great choice if you have leftovers of a holiday ham – and a hearty squash and kale sweetened with maple syrup version that’s deliciously vegetarian. Both options turn out equally well using homemade or store-bought pastry dough, and/or gluten-free flour.
The rest is fun and easy! Set a festive table, light some seasonal candles, and put on your favorite holiday soundtrack. Then gather the ingredients for a crisp green salad, and whip up the dressing. Start the gathering with Mimosas made with fresh orange juice, and then preheat the oven. While the quiche are baking, set out buttery croissants, gooey sticky buns, or cranberry scones from your favorite bakery. The scene is set for a stress-free and festive gathering.
Happy Stress-Free Holidays!
Quiche Lorraine with Parisian Ham and Comte
Ingredients
- 1 disk Classic Pastry Dough (see below) or store-bought pie dough
- 6 large eggs, beaten
- 2 cups half-and-half
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 7 ounces Parisian ham or slow-cooked deli ham *we used leftover Honeybaked
- 81/2 ounces Comte or Gruyere cheese, shredded
Instructions
- Roll out the dough and fit into a 9 1/2-inch round plain or scalloped tart panas directed in recipe below. Freeze for at least 15 minutes.
- Set a rack in the center of the oven and preheat to 350 degrees F. Line a saheet pan with parchment paper.
- In a medium bowl, whisk together the eggs, half-and-half, nutmeg, salt, and pepper until fully combined.
- Remove the tart shell from the freezer and set the pan on the prepared sheet pan. Scatter the ham and cheese across the bottom of the pastry shell. Slowly pour the egg mixture over the top.
- Carefully transfer the sheet pan to the oven and bake until browned around the edges and set in the center, about 1 hour and 5 minutes. To test, give the sheet pan a gentle shake-the quiche shouldn't wobble at all.
- Let cool for 30 minutes, then remove from the pan, slice, and serve.
- TIP: Store the quiche wrapped in plastic and refrigerated for up to 3 days. Reheat in a 400-degree F oven for 7-10 minutes.
Classic Pastry Dough
Ingredients
- 4 1/3 cups all-purpose flour or gluten-free *we use Cup-4-Cup
- 1 tablespoon plus 1 teaspoon fine sea salt
- 2 sticks plus 6 tablespoons cold, unsalted butter cubed
- 2 large eggs, beaten
- 1 1/4 cups ice-cold water
Instructions
- In a stand mixer fitted with the paddle attachment, stir together the flour and salt. With the mixer running on low, gradually add the butter, then continue mixing until most of the butter is in pea-sized pieces, about 5 minutes. add the eggs and mix until incorporated. With the mixer still on low, drizzle in the ice-cold water and continue mixing until a very smooth dough forms, about 30 seconds.
- Turn out the dough onto a lightly floured surface and shape into a ball-it should be very soft but not sticky. Divide the dough into 3 equal portions. Shape each ball into a tight disk 1/2 inch thick, wrap in plastic wrap, and refrigerate for at least 1 hour before using.
- On a lightly floured surface, using a rolling pin to roll 1 disk of dough into a 12-inch round. Carefully roll the dough around the rolling pin, brushing off any excess flour. Unroll the dough over a 9 1/2-inch round plain or scalloped tart pan.
- Gently tuck the dough into the edges of the pan, using a floured finger to press the dough into each curve and letting excess dough fall over the edge. Roll the rolling pin across the top of the tart pan to cut the dough around the edges, then gently pull the excess doughaway to leave a clean edge. Freeze for at least 15 minutes.
- TIP: Store pastry dough tightly wrapped in plastic wrap and refrigerated for up to one week or frozen for up to 1 month. Thaw before rolling. You can also thaw the dough, fit it into a tart pan, and freeze it, well wrapped in plastic wrap, for up to 1 month. Ue straight from the freezer without thawing.
Quiche Esther with Butternut Squash and Kale
Ingredients
- 1 disk Classic Pastry Dough or store-bought pie dough
- 1 small butternut squash (about 1 1/2 pounds), peeled and cut into cubes
- 3 tablespoons maple syrup
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon grated nutmeg
- 1 teaspoon fine sea salt
- 6 large eggs, beaten
- 2 cups half-and-half
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups packed baby kale
Instructions
- Roll out the dough and fit into a 9 1/2-inch round plain or scalloped tart pan as directed in classic Pastry Dough recipe below. Freeze for at least 15 minutes.
- Set a rack in the center of the oven and preheat to 350-degrees F. Line a sheet pan with parchment paper.
- In a large bowl, combine the butternut squash, maple syrup, olive oil, 1/2 teaspoon of the nutmeg, and 1/2 teaspoon of the salt and toss to coat. Spread in an even layer on the prepared sheet pan and bake until easily pierced with a fork, about 20 minutes. Transfer to a bowl to cool. Leave the oven on and line the sheet pan with clean parchment paper.
- In a medium bowl, whisk together the eggs, half-and-half, pepper, and the remaining 1/2 teaspoon nutmeg and 1/2 teaspoon salt until fully combined.
- Remove the tart shell form the freezer and set the pan on the prepared sheet pan. Scatter half of the baby kale and all of the butternut squash across the bottom of the shell. Slowly pour the egg mixture over the top. Scatter the remaining baby kale across the top, gently pressing the leaves into the liquid.
- Carefully transfer the sheet pan to the oven and bake until the quiche is lightly browned around the edges, and set in the center, 40-45 minutes. To test, give the sheet pan a gentle shake-the quiche shouldn't wobble at all.
- Let cool for 30 minutes, then remove from the pan, slice, and serve.
- TIP: Store the quiche wrapped in plastic in the refrigerator for up to 3 days. Reheat in a 400-degree oven for 7 to 10 minutes.
