Brunch!

Brunch!

I love brunch. My nature is an affinity to the morning hours and I love breakfast. Most weekends I have two breakfasts - one around 7am when the babe and I wake up and the second sometime between 11 and 1pm when my Sleeping beauty of a husband finally wakes up.
This Sunday, however, we hosted some friends for brunch and I made a sweet item and a savory item, both pretty simple, both turned out great!  I made baked french toast and a crustless quiche.

I followed THIS  recipe for the baked french toast, except I used day old Challa bread that I cut up and left out for a few hours. In addition I added 2 eggs (for a total of 4 eggs), about 1/2 teaspoon of cinnamon and 1 teaspoon of vanilla, just to give it a bit more flavor and make sure it was good and custardy. I was really happy how it turned out. It wasn't too soggy and it was nice and crispy on top. I really liked how easy it was and that I could prepare it the night before. I forgot about the butter and sugar, so, by accident, my version had slightly less fat and sugar in it.

The Quiche or savory egg bake was an attempt to copy a similar dish I had at a friend's house the week before. I did an OK job comparatively, but I think I'll add a little salt next time.

Ingredients for Quiche
1/2 small onion diced small
1-2 Tablespoons olive oil or butter (I used butter)
4 baby Portobello mushrooms sliced
large handful of spinach (about 2 cups)
8 eggs
salt and pepper to taste
~4 oz goat cheese
4 oz cheddar cheese shredded

Instructions
1. Melt the butter or heat the oil in a frying pan on medium/Med low heat, add the onions to soften - about 5 min. Add the mushrooms to soften and as they begin to release their liquid 5-10 min more. Add in the spinach to wilt.
2. Beat the eggs in a separate bowl and add the salt and pepper.
3. Butter or prepare a 10" pie plate, layer about half of the veggie mixture on the bottom of the pan. Spread around half of the cheese, then pour in half of the eggs, followed by the rest of the veggies, cheese and eggs.
4. Bake in a 425degF oven for about 25 min or until the eggs are cooked through.

Overall, I thought brunch was a great success!