Unwrap a holiday brunch
Gather family for a tummy-filling breakfast on Christmas Day
On Christmas morning, once the stockings are emptied of their stuffers, it’s time to fill the tummy with a nice warm family brunch.
Our quiche Lorraine is rich and delicious, with the savoury flavours of bacon, onions and Swiss cheese held together with eggs in a flaky pastry crust. If you have a bacon lover in your household, try using double-smoked bacon as an added indulgence.
If you’re hoping to get an early start on New Year’s resolutions, our yogurt and fruit parfaits offer a sensible alternative to a creamy, eggy quiche.
For those who love a good bagel or toast with their morning meal, our spreadable cinnamon raisin cream cheese log will add some festive pizzazz beyond your usual butter and jam.
Merry Christmas from your friends at the ATCO Blue Flame Kitchen!
Quiche Lorraine
6 slices bacon, chopped 2 cups (500 mL) thinly sliced onions Pastry for a 9-inch (23 cm) single-crust pie Flour (for dusting surface) 4 eggs 1/4 tsp (1 mL) salt 1/8 tsp (0.5 mL) freshly ground pepper Pinch nutmeg 1/2 cup (125 mL) milk 1/2 cup (125 mL) whipping cream 2 cups (500 mL) shredded Swiss cheese
Cook bacon in a medium frying pan over medium heat until browned and crisp. Remove from heat. Remove bacon with a slotted spoon; drain bacon on paper towels. Drain off all but 1 tbsp (15 mL) fat from frying pan. Return frying pan to medium heat. Add onions and saute until softened, about 5 minutes. Remove from heat; set aside.
Preheat oven to 375˚F (190˚C). To prepare crust, roll out pastry on a lightly floured surface; fit into a 9 inch (23 cm) pie plate, allowing for 1/2 inch (1.25 cm) overhang. Trim, fold and flute edges of pastry. Prick bottom of crust all over with a fork. Line bottom of crust with a piece of parchment paper and fill crust with pie weights, dried beans or raw rice. This helps prevent the crust from shrinking or puffing up during baking.
Bake for 10 minutes. Remove pie plate from oven. Remove pie weights and parchment paper. Prick bottom of crust all over with a fork.
Continue baking for 10 minutes or until crust is light golden around edges. Meanwhile, whisk together eggs, salt, pepper and nutmeg in a bowl. Whisk in milk and cream until blended; set aside. Remove pie plate from oven.
Sprinkle bottom of crust with bacon. Top with onions. Sprinkle with cheese. Pour egg mixture evenly over top.
Continue baking for 35 minutes or until a knife inserted in centre comes out clean. Let stand for 10 minutes before serving. Serves 6 to 8.
Yogurt and Fruit Parfaits
1/2 cup (125 mL) coarsely crushed graham wafers 1/2 cup (125 mL) chopped toasted pecans 2 tbsp (25 mL) butter, melted 2 tbsp (25 mL) packed golden brown sugar 2 cups (500 mL) vanilla yogurt 1/2 tsp (2 mL) ground cardamom 1 cup (250 mL) cubed honeydew melon (1/2 inch/1.25 cm) 1 cup (250 mL) fresh blueberries 1 cup (250 mL) quartered seedless red grapes 1 large navel orange, peeled, sectioned and chopped 2 tbsp (25 mL) thawed frozen orange juice concentrate 1 tsp (5 mL) grated orange peel
Combine graham wafers, pecans, melted butter and brown sugar; set aside. Stir together yogurt and cardamom until blended; set aside. Combine melon, blueberries, grapes, orange, orange juice concentrate and orange peel.
For each serving, place about 1/4 cup (50 mL) graham wafer mixture in a small bowl or glass. Spoon 1/3 cup (75 mL) yogurt mixture on top.
Top with about 1/2 cup (125 mL) melon mixture. Serves 6.
Cinnamon Raisin Cream Cheese Log
8 oz (250 g) cream cheese, softened 2 tbsp (25 mL) maple syrup 1/4 tsp (1 mL) cinnamon Pinch salt 3/4 cup (175 mL) chopped toasted walnuts, divided 1/4 cup (50 mL) golden raisins, chopped
Using medium speed of an electric mixer, beat together cream cheese, syrup, cinnamon and salt until smooth.
Stir in 1/4 cup (50 mL) walnuts and raisins. Cover and refrigerate until firm enough to handle.
Shape into a log about 1 1/2 inches (3.75 cm) in diameter. Roll in remaining 1/2 cup (125 mL) walnuts. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Makes 1.
Cook’s Note: As an alternative to forming a log, mixture may be served in a serving dish.
Follow recipe directions above to point where 1/4 cup (50 mL) walnuts and raisins have been stirred in. Transfer mixture to a serving dish and top with remaining 1/2 cup (125 mL) walnuts. Cover and refrigerate for at least 1 hour or up to 2 days. Makes 1 1/2 cups (375 mL).