Why let February 14th have all the fun? Our Galentine’s party was a great chance to celebrate the ladies we’re lucky to have in our lives.
The theme was “Breakfast for Dinner” and, because we insist on doubling down on a theme, the dress code was pajamas.
Our gals crafted some amazing homemade valentine cards, with a little help from the mimosa bar stocked with bubbly and a bevy of fresh juices.
Our menu included all the familiar breakfast contenders (big pile o’ bacon and sausage!), and some new dishes we’re definitely going to be adding into our morning rotation.
This spinach sheet pan quiche and blueberry muffins are easy make-ahead brekkie winners.
Spinach Sheet Pan Quiche
(from Smitten Kitchen)
1 2/3 cups all-purpose flour
3/4 teaspoon kosher salt
12 tablespoons cold unsalted butter, diced
3 tablespoons very cold water
Nonstick spray oil, for coating pan
3/4 cup (6 ounces, or 3/4 of an 8-ounce brick) cream cheese, soft at room temperature
2/3 cup half-and-half or 1/3 cup each whole milk and heavy cream
6 large eggs
2 - 10 ounce packages frozen chopped spinach, thawed
1 cup grated cheddar or gruyere
1/2 cup finely grated Parmesan
1 small bundle (about 8) thinly sliced green onions
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a food processor, blend flour and salt together. Add butter and pulse machine until butter is reduced to a fine meal, or couscous-sized bits. While running machine, drizzle in water; stop when dough has balled, a few seconds later.
Wrap dough in plastic or waxed paper and set in freezer to quick-chill until firm but not rock-hard, about 15 to 20 minutes. You can also chill it in the fridge for 2 hours or up to 1 week until needed.
Lightly coat a 9×13-inch (quarter-sheet) pan with oil. Line bottom with parchment paper.
Remove crust from freezer or fridge, and press dough in an even layer across bottom of pan; leave it thicker as it goes up the sides; pressing all around and letting the dough extend slightly over the edge of the pan.
Freeze shaped dough until solid, about 20 minutes. Save your scraps! You can use them to patch any holes or cracks formed when baking.
Meanwhile, heat oven to 425 degrees F. Coat a large sheet of foil lightly with spray oil. Once crust is solid, prick it all over with a fork and press foil, oiled side down, tightly against dough. Fill foiled crust to the top with pie weights or dried beans. Bake for 20 minutes then gently, carefully remove foil and weights and bake for 5 more minutes, unfilled.
While crust par-bakes, make filling: Use an electric mixer or your best whisking skills to beat cream cheese in the bottom of a large bowl until smooth and fluffy. Gradually drizzle in half-and-half, whisking the whole time so that the mixture incorporates smoothly. Whisk in eggs, two at a time, until combined. Squeeze out spinach in handfuls, removing as much extra moisture as possible. Stir in spinach, cheddar, parmesan, scallions, salt and pepper.
When crust has finished parbaking, leave oven on. Inspect crust for cracks or holes and use reserved dough to patch them if necessary. Pour in filling just to the top of the crust. You will probably have about 3/4 cup more filling than you can fit in the crust (not an issue if going crust-less or if you didn’t parbake the crust); you can bake this off in a separate oiled dish for an excellent breakfast on toast tomorrow.
Bake quiche until crust is golden brown and filling is set, about 25 minutes. Cool at least 10 minutes before serving. Quiche keeps in fridge for 4 to 5 days.
Blueberry Muffins with Crumble Topping:
2 cups of all purpose flour
½ cup sugar
1 tbs. baking powder
¾ cup milk
½ cup flavorless oil (canola or vegetable)
Two large handfuls of blueberries
½ cup all purpose flour
¼ cup sugar
¼ cup brown sugar
1 stick of butter
Heat oven to 400 degrees. Get a 12 cup muffin pan and line with papers. We used cute little muffin wrappers from Daiso that held their own shape, so we were able to bake them on a stack of 2 flat sheets pan. Using the double layer of two sheet pans keeps the bottoms of the muffins from burning, if you end up going this route.
Whisk the flour, sugar and baking powder in a bowl. We threw out our flour sifters ever since we found out that whisking the dry ingredients does the job!
In another bowl mix the egg, milk and oil. Then mix the wet and dry ingredients together, gently tossing in the blueberries. Do not over-mix the batter or you’ll get tough, dense muffins. We used an ice cream scoop to evenly distribute the batter between the muffin cups.
Mix the crumble topping ingredients together until the butter is in pea-sized pieces. You can do this with a fork, although we quickly tossed this together with our hands (working quickly so the butter didn’t get too soft from the warmth of our hands). Sprinkle the crumble on top of your muffins.
Bake for 20 minutes at 400 degrees, then 10 minutes at 350 degrees. These will keep for a few days in an airtight container.