Living in Lockdown
My son Peter and I decided that we needed to “switch things up” while living in lockdown. Instead of having our traditional larger Sunday dinner, we decided to prepare a special brunch to eat on Sunday morning.
The nice thing about the recipes we chose is that they include a lot of pantry and freezer staples – ingredients that we already had on hand.
We started the night before by putting together the Just Peachy French Toast. Then we browned the sausage for the quiche so it would be all ready for Sunday morning.
We began Sunday by removing the French toast from the refrigerator. Then we pre-heated the ovens, assembled the quiche and sprinkled the French toast with cinnamon.
(If you only have one oven then I would bake both items at 375° and switch racks halfway through.)
The quiche bakes for a total of 35-40 minutes; the French toast for a total of 45-50 minutes.
While the two dishes were baking, we assembled the fruit salad and set the table.
Sunday Brunch Quiche
1 frozen deep-dish pie shell (9 inches)
½ lb. bulk Italian or breakfast sausage, cooked & drained
1 cup frozen chopped pepper & onion mix
1 cup shredded Swiss cheese
¾ cup half & half (or canned evaporated milk)
½ tsp. dry mustard
¼ tsp. salt
1/8 tsp. pepper
- Place the cooked, drained & crumbled sausage in bottom of frozen pie shell, spreading evenly.
- Sprinkle on the frozen peppers and onions as evenly as possible.
- Scatter the cheese uniformly over the top of the veggies.
- Combine the eggs, half & half (or milk) and seasonings in a separate bowl.
- Pour gently over the other ingredients in the pie shell.
- Bake at 375° for 35-40 minutes (until a knife placed in the center comes out clean).
- Let stand for ~ 10 minutes before serving.
- Makes 6-8 portions.
Just Peachy French Toast
Plan ahead! You need to assemble this the night before.
- ¾ cup brown sugar
- ½ cup (1 stick) butter
- 2 Tbsp. water
- 1 can (29-oz) sliced peaches, drained
- 12 slices French bread (~3/4” thick)
- 5 eggs
- 1 ½ cups milk
- 1 Tbsp. vanilla
- Cinnamon for sprinkling
- In a saucepan, combine brown sugar, butter and water and bring to a boil.
- Reduce heat and simmer for 10 minutes, stirring often.
- Pour sauce into a greased 9×13 dish.
- Arrange the drained peaches evenly over the sauce.
- Place the bread slices over the peaches. (I broke up some of the slices into smaller pieces to fill in the gaps.
- In a medium bowl, whisk the eggs, milk and vanilla.
- Evenly pour over bread slices.
- Cover and refrigerate overnight (at least 8 hours).
- Remove from fridge 30 minutes before baking.
- Sprinkle with cinnamon and cover with aluminum foil.
- Bake (covered) at 350° for 20 minutes.
- Uncover; bake an additional 25-30 minutes. (Bread should be golden brown when done.)
- Serve with a spoon, flipping upside down on the plate. (No syrup needed!)
- Feeds 6-8 people.
Fresh Fruit Bowl
Gather 5 or 6 kinds of your favorite fruits, trying for a variety of colors. Cut the larger fruits into bite-sized pieces. Stir gently to combine. Optionally, top each serving with a dollop of whipped cream or Cool Whip.
Peter & I Used:
A New Tradition?
Since we are in lockdown mode right now, and public events like church meetings are on hold, Sundays don’t have the same time commitments that they used to have. It’s a perfect time to try out a Sunday Brunch.
In our case, everyone RAVED about the food and we all absolutely adored this brunch idea. It was so fun that it might even become a new tradition.
Voilá and Bon Appétit!