October 6, 2012

Sunday Brunch at the Ranch

by Marjan

Long summer days have become shorter and I want to embrace as much daylight as possible. Far from the city, I love inviting friends and loved ones over for brunch. With fresh eggs from our chickens, it is truly a delight for my guests and for me to entertain and eat!

I can’t imagine, for me, a better way to start my day than by cooking and sharing my love for those I hold close to my heart. To start Sunday early in the morning cooking and preparing, gives me the rest of the day to enjoy my brunch, sit around and talk for hours. I usually gather my friends around 10a.m. Before I know it, it is 3p.m. Never fails to surprise me how a simple brunch can pass 5-6 hours in a snap of my fingers!

But the memories last forever!
I suggest setting the table the night before, as it is detailed to multitude servings. Bring out your fancy china! Treat yourself and your guests! Start preparing your brunch meals three hours prior to your guests’ arrival. Give yourself extra time to pour a steaming cup of coffee, relax, and enjoy the moment before the feast begins.

My menu almost always consists of:

-Fresh bread served with European cream butter and a variety of homemade jams

-Seasonal arrangements of fresh fruit accompanied by nuts and cheese

-Anja’s recipe for muesli (can be made the night before)

-My recipe for blueberry pancakes (which is the only item I prepare once my guests arrive)

-Six minute eggs (eggs cooked in its shell for six minutes)

-My recipe for Quiche Lorraine (to follow; prepared two hours prior to my guests arrival)

-Of course, endless pots of coffee and tea served with hot cream!

-Center piece of lovely flowers to compliment the season and menu

Check out some of our newest recipes which include the perfect Belgium waffle, savory brioche pudding, candied bacon with savory eggs, and so much more!



Warning: Sunday Brunches might be addictive!


Quiche Lorraine

Ingredients for crust:
1/8 teaspoon salt
1 1/3 cup flour
½ cup butter- room temperature
2-3 tablespoon water

Ingredients for fill:
10 strips of bacon- cooked and crumbled
4 large eggs
1 ½ cups cream
¼ teaspoon crushed thyme
¼ teaspoon finely crushed black pepper ( you can substitute white pepper)
½ cup shredded Gruyere cheese
½ cup white cheddar


1. Mix flour and salt. Add butter to flour and knead. Add one tablespoon of water at a time until dough easily forms into a ball. Use a plastic wrap to chill dough for 30 minutes in the refrigerator.

2. Pre-heat oven to 375 degrees Fahrenheit.

3. Roll dough to 11” circle and fit into a 9” pie pan and form edges with your finger for decoration.

4. Prick dough with fork in four areas on the bottom of the pan. Line dough with foil and fill with dried beans and bake for ten minutes and remove foil and bake for another five minutes. Remove crust and allow cooling.

5. Whip eggs, cream, thyme, and pepper- pour into crust.

6. Sprinkle mix with bacon and both cheeses.

7. Bake for thirty minutes, or until a golden crust forms to the top- allowing even cooking to the center of the quiche.

8. Allow to cool and serve warm.

Quiche can be enjoyed cold or warm. You can prepare this dish a day ahead and place in the oven for 20 minutes at 150 degrees to warm.

Dedicated to Nazy and Hamid!

3 comments:

  1. I LOVE brunches. Probably my favorite kind of meal. So many treats one can add to menu, adjusting to the season and weather. Now, that days get shorter and cooler here in Switzerland I am craving sweeter and warm things for breakfast. I like your oatmeal recipe and shall soon share other "winter" brunch favorites of mine...

    ReplyDelete
  2. Sounds lovely. How much flour for the quiche crust?

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