Royal Brunch

It was early, but it was worth it.  We had a Royal Brunch this morning at 4 o'clock in the morning and watched every minute of the wedding festivities for Prince William and Catherine Middleton.

I was happy to have this occasion to open my jar of official Windsor Castle strawberry jam that I bought at Windsor Castle last June - remember?  Just perfect to serve with homemade scones and clotted cream.

I thought that it would be nice to share my quiche recipe.  It garnered a lot of praise and felt like the perfect regal breakfast dish.

Royal Brunch Quiche

2 boneless skinless chicken breasts, sauteed and cut into bite-size pieces
1 package of steam-in-the-bag frozen asparagus,  steamed and cut into bite-size pieces
1 (8 oz) bag of shredded Swiss cheese
1 Pillsbury "unroll and bake" refrigerator pie crust, uncooked
3 whole eggs
1 egg yolk
1 3/4 cups of whole milk
a few swipes of freshly grated nutmeg or a pinch of bottled nutmeg 
a few cranks of cracked pepper
a sprinkling of fine salt
non-stick cooking spray

Preheat oven to 425 degrees.  Select a pretty baking dish (I loved using this one) and spray it with non-stick cooking spray.  Using cooking shears, unroll and cut the pie crust and arrange the pieces in the pan to cover the bottom and some of the edges of the pan.  Arrange cooked chicken on top of crust.  Arrange asparagus pieces on top of chicken.  Spread cheese over asparagus.  In a large bowl, whisk together eggs, egg yolk, milk, nutmeg, pepper and salt.  Pour egg mixture over everything in the baking dish.  Place the quiche into the oven, shut the door and immediately turn the oven temperature down to 350 degrees.  Bake until custard sets, approximately 45 minutes.  Serve and enjoy. 

If there is a Royal Wedding, you can make the quiche the day before, allow it to cool and then refrigerate it overnight. Re-warm it in a 350 degree oven and serve at 4 o'clock in the morning.