Brunch... frenchie style

This week, in lieu of sunday supper with the Taylor's we opted to make brunch. My go to easy meal when benji's not around is to make an omelet stuffed with whatever I can find in the fridge. Which... is pretty much what my mom used to do only with quiche. I forget how much I love quiche.

We also had some yummy Cafe Du Monde beignet mix in the fridge, and chicory in the pantry. So.. we went all francophile for the occasion. My quiche was brill (i don't mean to toot my own horn but "toot, toot"). It was an "fancy" quiche Lorraine. It had mushrooms, goat cheese and prosciutto.

The quiche recipe:

• 7 beaten eggs
• a package of sliced button mushrooms
• 2 tablespoons olive oil
  
• frozen deep dish pie crust (by all means make your own if you know how!)
• 1/4 lb thinly sliced prosciutto
  
• 1/4 cup crumbled goat cheese
• 2 cloves of garlic
• a splash of milk

Preheat oven to 360.
Sautee mushrooms with garlic in olive oil until tender and golden brown. Let these cool before combining with egg so not to cook the egg.
Chop prosciutto into little 1/8" squares (approximately)
Combine beaten eggs, cooled mushrooms, prosciutto, goat cheese and splash of milk.
stir vigourously for 30 seconds and pour into pie crust

Cook quiche in the oven for 40-50 minutes until crust is golden and egg is firm.

enjoy!

We also made: A tomato and advacado salad, a mango and blueberry salad, and of course beignets and cafe au lait! Jos brought the bloody marys... what's a brunch without them!