We are on a temporary dinner party hiatus. In the land of raising a baby and toddler, sleep is a precious, precious commodity — meaning an early bedtime is just as important for the parents as it is for the kids. Since entertaining is in my blood, I've switched to breakfast and brunch gatherings until I can party late once again, and I am having a blast creating morning menus to wake up our friends' taste buds.
One of my favorite spreads for the first meal of the day has been a simple one that still manages to get a wealth of compliments. It's a quiche with a buttery, flaky crust that is filled with smoky bacon and caramelized leeks. The egg batter gets a generous dose of salty Parmigiano-Reggiano — this component is undetected by the eye but adds a savory, briny element that encourages bite after bite. Complete the meal with a simple salad and coffee (and/or mimosas!) and you're set to start your friends' days off to a deliciously satisfying start.
In fact, I'm going to have to keep this one in mind even for when we resume throwing dinner parties. If there's a way to elegantly serve eggs for dinner, this is surely it.
Unlike many other breakfast options, quiche is forgiving in the time between bake and serve. While I prefer anything involving bacon be served warm, the dish does not need to go straight from oven to table. Serve it up to an hour after baking, or make it the day before and reheat in a 350 degree F oven for 20 to 30 minutes or until warmed through.
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