For those of you still sorting through recipes to plan your Mother’s Day menu, I thought I’d share a quiche that has been a big hit at our house.
I actually started toying with this recipe back in January. My intention was to serve it as a meat-free, dairy-free option for Nate’s first birthday party. His party was in Ohio and we landed just 24 hours before the guests were scheduled to arrive. I barely had time to get the grocery shopping and the cupcakes baked. So, the quiche didn’t make it on the table. Thank goodness I had lots of help with the rest of the food from my sisters, aunt, and mom.
I’ve made this dish several times since. Like most quiches, you can make it the day before and serve it cold, at room temp, or warm. The pie crust can be mixed up and refrigerated for several days before baking. It’s an easy-peasy dish fancy enough for entertaining.
Some ideas for dishes you can serve with this quiche include:
- a green salad with Blueberry Pomegranate Vinaigrette
- Simple Berry Salad
- Lavender-Infused Lemonade
- Cucumber Basil Herbal Water
- Lemon-Blueberry Muffins
You can also find more Spring Brunch recipes here and here.
And, if you haven’t downloaded your FREE copy of A Gluten-Free Mother’s Day do it now! There are 8 recipes with menu suggestions, each developed by moms. For more details about the book, read this post.
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Read the rest of Melted Leek & Red Pepper Quiche
© Amy Green for Simply Sugar & Gluten-Free, 2013. |
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