Weekend Brunch



I love doing brunch; especially on the weekends.  During the summer months we usually head to the Farmers Market first thing in the morning after the twins have a quick bite to eat.  I love getting to the Farmers Market early when the produce is still not picked over and it isn’t to crowded.  We drive eastbound to the Farmers Market and on a beautiful morning as the sun is rising above the trees, I sip on a cup of coffee and I just soak the moment in.  I love this area and I love the country drive.


Since we head to the Farmers Market early I don’t really eat much before we go; just got to have my coffee!  My husband works a few Saturdays a month so sometimes he joins us, other times he doesn’t.  If he does work he usually returns home shortly after noon.  The twins and I are usually back from the Farmers Market and any other errands we needed to do by then.  We are all usually ready to eat and having a Saturday brunch seems like the perfect menu.  

For this brunch I am serving up Sausage, Pepper and Onion Quiche along with Chocolate Banana Bread.  I choose creating a Sausage, Red Pepper and Onion Quiche because I like the combination of the three key ingredients and I like having a meat in the Quiche. It makes for a more satisfying meal;  especially for my meat loving husband.  You can omit the sausage all together or what I like to use a light sausage, or turkey sausage but any type of sausage can be used.

I paired this brunch with Chocolate Banana Bread. I love Banana Bread for breakfast, I love Banana Bread anytime actually.  I thought adding in Chocolate Chips would be a nice addition to the Banana Bread and make this almost dessert like for after the Quiche.

Serve brunch with fresh fruit such as cantaloupe and honeydew, coffee, tea and juice.


Sausage, Pepper and Onion Quiche
Ingredients
1 9″ inch pie shell, ready made or recipe below
1 7oz box of precooked sausage links, cooked and diced (lite, turkey or regular)
1/2 cup red pepper, diced
1/4 cup green pepper, diced
1/3 cup white onion, diced
1 1/2 cups shredded cheddar cheese
5 eggs
3/4 cup half and half
1/4 teaspoon salt
1/8 teaspoon pepper

Toss sausage, peppers, onion and cheese in large bowl.  Pour in to 9″ pie shell.
Whisk eggs, half and half, salt and pepper in medium bowl.  Pour mixture on top.   Bake for 35 minutes until set.


Directions
Toss sausage, peppers, onion and cheese in a medium bowl and pour in to pie shell.  In a small bowl whisk together eggs, half and half, salt and pepper and pour on top of sausage mixture.

Bake in preheated oven for 35 minutes until center is set.  Remove from oven and let sit for 3 minutes before slicing.

For the crust




Makes 1 9″ pie shell


Ingredients

1/2 cup shortening

1 1/2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup cold water

Flour for dusting


Directions

Using a dough hook or spoon mix shortening, flour, sugar and salt together until crumbly.  Add water and continue to mix until dough forms.


Sprinkle flour on to clean surface and rolling pin.  Roll out dough using additional flour as needed.  Transfer to pie dish and press against sides and rims pinching the top using fingers or fork. 


Chocolate Chip Banana Bread
(Click here for a printable version of this recipe)


Ingredients
1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas, mashed
1/2 cup semi-sweet chocolate chips

Cream together shortening and sugar.  Add eggs one at a time.
Gradually add in flour mixture alternating with banana.  Stir in chocolate chips.
Pour in to a well greased 9″x5″x3″ loaf pan and bake for 50-55 minutes until tester comes out clean.



Directions
Cream together shortening and sugar.  At eggs one at a time by hand.  In a separate bowl sift together flour, baking powder, baking soda and salt.  


Gradually add to creamed mixture alternating with banana blending well after each addition.  Fold in chocolate chips.


Pour in to a well-greased 9″x5″x3″ loaf pan.  Bake at 350 degrees for 50-55 minutes until tester comes out clean.  


Let cool slightly and remove from pan cooling completely on wire rack.  





Happy Cooking!

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4 Comments

  1. Aw thanks Amanda! I have a ton of natural light in my kitchen, sometimes I think to much and it creates shadows so I have to move my shoots around the room depending on where the light is coming in.

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