Directions:
1. Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
2. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
3. In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
4. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche.
Wedding Salad
Ingredients:
• 1 pound mixed greens
• 1 batch of pickled purple onions
• 1 pound bacon, fried until crispy and roughly chopped
• 4 ounces goat cheese, crumbled
• 1 bunch green onions, finely chopped
• 1 cup pecan halves
• 2 tablespoons honey
• 1/2 teaspoon fine sea salt
• Use a creamy dressing to top it off
Directions:
1. For the candied pecans: toss the pecans in the honey and then spread them out onto a parchment paper-lined baking sheet. Sprinkle with the sea salt and then bake at 375 F for 5 to 7 minutes, or until they just begin to darken in color, but not burn.
2. To plate: either plate each component separately or mix them all together. Serve with one or both dressings on the side and enjoy!
Who doesn’t love Dessert?
This angel berry trifle that’s perfect for an after wedding brunch made with fresh berries, angel food cake and an out of this world vanilla pudding and cream cheese custard.
Angel Berry Trifle
Ingredients
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Directions
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