Snow Day Brunch

What to serve when you're snowed in: ham and Gruyère quiche, homemade turkey sausage, and a simple salad.

Growing up, my Dad would every so often say before bed, “Wouldn’t it be amazing if tomorrow were a snow day? We’d wake up to cold and white outside, and wed’d all be tucked warm in bed. We wouldn’t have to go to work, we’d stay inside all day.” Even in the middle of summer, snow days were on his mind.

Waking up this morning felt like that. Cold and snowy outside — a stark contrast to the cozy apartment inside, kept warm by the purring radiators.

For this month’s Meal Prep, I had a vision of a mid-winter, Ina Garten inspired brunch. Due to the weather, this gathering quickly became a brunch for two. Undeterred, I spent the morning making quiche, turkey sausage patties, and a bright salad. We sat and ate while watching the snow come down.

We followed our lunch with affogato. Cold vanilla ice cream topped off with hot espresso feels like the perfect pairing for a snow day.

We’ll have to wait until next month for a true Meal Prep, complete with table setting and more. In the meantime, make this perfect winter breakfast for two or for a group.

French Ham, Leek, and Gruyère Quiche

Pre-baked pie crust (one 9-inch or two smaller)

2 medium leeks

Sliced French ham, cut into small pieces

Unsalted butter

Extra virgin olive oil

4 large eggs

2 cups heavy cream

Gruyère cheese

Dijon mustard

Thyme

Salt

Pepper

Pre-heat the oven to 325°F. To make it easy, I purchase pre-baked pie crust. Trim the dark green ends and roots off the leeks. Cut the remaining leek in half and thinly slice.

In a stainless steel pan, heat a tablespoon of butter and of olive oil. Once the butter has melted, add the leeks. Season with salt and pepper to taste, then stir often, cooking until the leeks are soft and tender. Set aside.

In a medium bowl, whisk together the eggs, heavy cream, and about a teaspoon of Dijon mustard. Add salt, pepper, and thyme to your liking. I like to grate some Gruyère directly into the egg mixture.

From there, assemble your quiche. Place the crust on top of a baking sheet, in case of overflow. I start by adding the leeks and ham to the crust, distributing them evenly across the bottom. Next, I grate an ample amount of cheese on top of the leeks and ham. Add the egg mixture, filling to just below the top of the crust. If no leeks and ham have risen to the top, give the mixture a stir, being careful not to puncture the crust at the bottom. Finish with another grating of Gruyère.

Carefully transfer to the oven and bake for about 45 mins. I look for color evenly across the top of the quiche before taking out of the oven and placing on a wire rack to cool.

I often prepare two quiches at once and keep one in the freezer for unexpected guests. When I know I will be doing this, I might opt to pull the quiche out a few minutes earlier rather then letting it get the perfect color, knowing it will be going back in the oven at a later date.

Homemade Turkey Sausage Patties

1lb ground turkey

Sage

Thyme

Rosemary

Dried oregano

Smoked Paprika

Garlic

Salt

Pepper

Red pepper flakes

Maple syrup

In a small food processor, combine a few sage leaves, a few sprigs of thyme (leaves removed from stems), a sprig of rosemary, dried oregano, smoked paprika, a clove of garlic, and salt, pepper, and red pepper flakes to taste. Grind these until you have evenly-sized, small pieces forming a mixture.

In a large bowl, combine the herb mixture with the ground turkey. Using your hands, mix to combine. Form the entire mixture into ~1.5in meatballs. Once you your meatballs are formed, drizzle a small amount of maple syrup on top and mix them around.

Heat a large cast iron pan over high heat, then add oil (I used avocado oil). One by one, add the meatballs to the pan, pressing each down with a spatula or weight to form a patty. I like to use a square of parchment paper to ensure nothing sticks (think hamburger). Once one side becomes browned, flip the patty over and cook until both sides are browned to your liking. When done, add to a paper towel lined plate.

Simple Salad with Fennel and Shallot Vinaigrette

Half a Shallot, minced

Dijon mustard

Champagne vinegar

Squeeze of juice from an orange

Salt
Pepper

Extra virgin olive oil

Butter lettuce

Half bulb of fennel

In a small bowl, whisk together the shallot, a tablespoon of dijon mustard, and a glug of Champagne vinegar. Squeeze an orange (any kind, I had a mandarin on hand and that was great) for just a touch of sweetness — no need to squeeze the whole fruit, just a small splash. Add a sprinkle of salt and pepper. Top with olive oil and whisk together.

Using a mandolin, thinly slice the fennel. In a medium sized bowl, add the lettuce, fennel, and top with the dressing. Mix before serving.