Every year that I'm Guest Chef at the Farmer's Market, I always give away a luncheon. I love having company and what better way to showcase Farmer's Market produce than at a luncheon!
And last week, they came . . . . friends Patty, Lissa and Michelle
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| The table in the dining room all set for company. |
The table set for four in the dining room -- because of the devastation in the garden -- it's not "pretty" out there anymore! Blue and white, of course!
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| Birds and flowers are perfect for a company luncheon. |
A bird (that usually lives on the sideboard in the breakfast room) and a wine rinser filled with pink begonias (because they are the only thing blooming with our heat and our drought!)
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| Blue and white always set a perfect table. |
Spode Blue Room plates, my usual water glasses and the hotel cutlery. A lace tablecloth on the table and an Irish linen napkin in a silver napkin ring.
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| A simple centerpiece. |
I adore these birds and add them to my luncheon tables often. I make sure that each bird faces a different direction so no one has to only see "bird bottoms"!
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| The sideboard is always the perfect place for a cake on a pedestal. |
On the sideboard, Julia's chocolate almond cake. All ready for dessert!
The lunch . . .
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| Classic Quiche Lorraine |
Classic quiche lorraine -- bacon, eggs and cream
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| Quiche Lorraine and Tomato Salad |
Served with small Farmer's Market tomatoes quartered (yellow, red and orange ones) with a splash of olive oil and a big shower of basil.
We started with a salad of mixed baby greens with blueberries, pine nuts and goat cheese dressed with a vinaigrette. Dessert was a big helping of chocolate cake. A delicious way to end a meal!
CLASSIC QUICHE LORRAINE
Pie crust of your choice (homemade or refrigerated)
1 cup finely diced lean bacon (or ham, if you'd prefer)
1 T. butter
4 eggs, forked together
1 cup heavy cream (whipping cream)
1/8 t. freshly grated nutmeg
salt and freshly ground pepper
Preheat the oven to 400. Put the piecrust in a 10 inch quiche dish (or pie pan if you don't have a quiche dish) Prick with a fork in a few places and line with foil (shiny side down). Fill with beans or pie weights. Bake for 10 minutes to set the crust. Remove foil and beans and bake 5 minutes more to set crust. Cool.
Meanwhile, gently fry the bacon in the butter until brown and crisp. Cool.
Mix the cream, eggs and nutmeg together. Add the bacon, salt and pepper.
Tip the mixture into the prepared crust. Turn down the oven to 300 and bake for 25 to 30 minutes until the custard is lightly set and the crust is golden brown. Serve warm or at room temperature -- never chilled.
It's Thursday and I'm joining Susan at Between Naps on the Porch for Tablescape Thursday.
11 comments:
Martha,
This sounds like a perfect Sunday Brunch On Crooked Creek...Quiche Lorraine is one of my favorites!!! Thanks for the recipe! The entire menu sounds delicious...and healthy!!!
Fondly,
Pat
Yum, as always looks good! You know, I use birds on my table sometimes too! I have a pair of white ceramic ones and two sets of silver birds, one has long tails. And you know I love the blue and white!
Funny, I made quiche for dinner tonite with a salad as well! Your table looks lovely as always. I enjoyed your post about Chicago, I live here and love it! :)
XO,
Jane
Nicely done! I never thought to cut the begonias for an arrangement! They look great! Your Quiche Lorraine looks yummy!
Although I have used Begonias for a centerpiece, it's so smart of you to cut them! Great Idea. Love your recipe, it sounds delicious. Gorgeous tablecloth. I know the ladies felt pampered and special.. You are quite an accomplished hostess. xo marlis
Another nice luncheon at your house! Quiche is such a nice menu item for lunch. I enjoyed your pictures and story about your Chicago trip. What a view from the condo. I could have gazed at that all day and all night! It's the town I grew up in (well, a suburb!)
Wow, beautiful and yummy table for a luncheon. I love Quche Lorraine and that cake'a MAKING ME SWOON!! Love the white and blue dishes, they always look great!
Hugs,
FABBY
Lucky, lucky luncheon guests! I'm sure that all your readers would love to be invited to lunch at Linderhof.
Pondy -- if you and the Great Dane ever come our way, you're invited for lunch or dinner or both!
What a grand idea. These days everything I'm serving features farmers market goods as produce is so plentiful right now.
I am sure a Farmer's market is a challenge this year with the weather conditions. I am glad you found some produce to use in your delicious lunch. I was too busy with family issues to plant any flowers or vegetables this year, but I am sure they would not have made it anyway. Your table is so pretty and I am sure your guests enjoyed the table and the food!
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