Jacqueline McClintock's Christmas Brunch - ABC 33/40 - Birmingham News, Weather, Sports

Jacqueline McClintock's Christmas Brunch

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Spinach, Bacon & Shallot Quiche


3 cloves of garlic minced, less if you prefer

1 pound bag of fresh spinach (or frozen if you prefer)

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

5 eggs

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

8 ounces of Swiss or gruyere cheese, grated

2 teaspoons of salt & 1 of pepper

1 large pie crust


Preheat oven to 350 degrees.

Roll out the crust onto a floured surface.  Place crust into the tart pan and pinch into shape. Cook the bacon crisply, remove, coarsely chop and set aside. Sauté garlic & shallots, on medium heat, in a tablespoon or two of the rendered bacon fat (or olive oil/butter), until slightly browned. Add the spinach and sauté until wilted. Turn off the heat.


Add all ingredients into a large bowl and mix thoroughly. Pour it into the pan over the crust.

Place in oven on the middle rack and bake for 40-50 minutes until lightly golden brown and/or a toothpick clears.

Let set for 15 minutes and slice.


Prosciutto Wrapped Melon


Prosciutto slices

Ripe cantaloupe, cut in small slices

Wrap the slices of cantaloupe in a slice of prosciutto. Stick through with a toothpick and serve on a platter.

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

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