Mother's Day Brunch

Treat Mom to an Sweet Cocktail and Savory Quiche This Mother’s Day

Nothing could be better than a poolside brunch this Mother’s Day. While spending time with family and friends this Mother’s Day, indulge in these delightful recipes. The sweet Strawberry Basil Margarita perfectly pairs with this rich and savory quiche recipe.

Strawberry Basil Margaritas

Yields 8 servings

• 1 can (12 ounces) frozen limeade concentrate
• 10 large strawberries
• 8 basil leaves
• 2 to 2 1/2 cups tequila

 

Empty the limeade concentrate into a pitcher. Add 2 1/2 cans of water and 1 1/2 cans of tequila (more or less depending on how concentrated you like the flavor)

Hull the strawberries, slice lengthwise, and add to a pitcher.

Place basil leaves between parchment paper. Release the rich herbal flavor by gently rolling over it them with a rolling pin. Just a few times will do the trick.

Add the basil leaves to the pitcher and place in the fridge overnight or for at least three hours.

Serve in a tall glass over ice, garnish with a fresh basil leaf and enjoy!

Greek Quiche

Crust:

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup vegetable oil
• 2 teaspoons white sugar
• 1 teaspoon salt
• 2 tablespoons milk

Mix dry ingredients together first. Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan.

Filling:

• 3/4 chopped roasted red bell peppers
• 2 cups fresh spinach
• 1/2 cup chopped and pitted Kalamata olives
• 1/4 cup chopped green onions (thinly sliced red onions work well too)
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped mint
• 4 large eggs
• 1 1/4 cups of milk (whole milk is best)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese (a little extra is always best!)

Preparation:

One: Heat oven to 375°F. On lightly floured surface, unroll pie crust. Line 9-inch pie plate with pie crust. Line crust with sheet of foil, and pour in egg mixture.

Two: Bake about 20 minutes. Meanwhile, in small bowl, beat eggs and milk with whisk until smooth. Stir in salt and pepper; set aside. Wash spinach and herbs. Spin dry. Prepare vegetables.

Three: Place vegetables in a large mixing bowl. Add parsley and mint. Add egg mixture stirring together all. Pour into crust. Sprinkle evenly with crumbled cheese.

Four: Bake 30 to 35 minutes or until stiff. Remove from oven. Let stand for about 20 minutes before cutting and serving.

Happy Mother’s Day.