Jacqueline McClintock's Christmas Brunch

Spinach,Bacon & Shallot Quiche


3cloves of garlic minced, less if you prefer

1 poundbag of fresh spinach (or frozen if you prefer)

5slices of thick cut bacon, cooked crisply and coarsely chopped and renderingskept in pan


1 cupof half and half (start with 3/4 and add more if needed once all is mixed)

8ounces of Swiss or gruyere cheese, grated

2teaspoons of salt & 1 of pepper

1large pie crust


Preheatoven to 350 degrees.

Rollout the crust onto a floured surface.{} Place crust into the tart pan andpinch into shape. Cook the bacon crisply, remove, coarsely chop and set aside.Saut garlic & shallots, on medium heat, in a tablespoon or two of therendered bacon fat (or olive oil/butter), until slightly browned. Add thespinach and saut until wilted. Turn off the heat.


Addall ingredients into a large bowl and mix thoroughly. Pour it into the pan overthe crust.

Placein oven on the middle rack and bake for 40-50 minutes until lightly goldenbrown and/or a toothpick clears.

Letset for 15 minutes and slice.


ProsciuttoWrapped Melon



Ripecantaloupe, cut in small slices

Wrapthe slices of cantaloupe in a slice of prosciutto. Stick through with atoothpick and serve on a platter.

*Servethe quiche with the prosciutto wrapped melon, fresh biscuits & mimosas!