Showered with love… and kitchen gadgets!

This past Saturday was my bridal shower! It was a “surprise,” but because I insisted on being told when it was so I could dress accordingly, as soon as my mom told me to look cute for brunch, I knew what was up. It was still a little surprising when I walked in, though!

Once I made my rounds and said hello to everyone, we got started on the food. We had delicious Caesar salad with the best croutons (they were fried pieces of eggplant!), penne a la vodka, orichette pasta with sausage and broccoli rabbe, and some chicken. Of course after we enjoyed the food, it was time for cake and mini pastries. I had to take an obligatory photo with the cake…

And while everyone enjoyed their cake, I got to the important stuff – opening gifts! I have to say, having everyone watch me unwrap things was kind of awkward at first, but eventually I stopped caring what everyone thought (i.e. trying to read my reactions) and just went with it. Obviously I was excited for everything I opened, considering I had a bit of an idea what I’d be getting thanks to my registry stalking.

My bridesmaids went with a baking theme, and got me a basket filled of baking goodies (cake pans, doughnut pan, recipes, cake mixes, etc.) as well as a soda stream. Of course I couldn’t wait to get started using some of the stuff, so on Sunday morning I decided it would be a perfect time to make doughnuts and make some homemade seltzer! Since making our first bottle of seltzer, I’ve gone ahead and made three more (I’m a huge seltzer drinker when it’s around). I also made some delicious chocolate doughnuts from a boxed mix the girls got me from Stonewall Kitchen – they were SO good.


In addition to the baking goodies, I scored a food processer, coffee maker, some Le Crueset, lots of china, a spice rack, wine opener, wine making kit, knife set, a giant wooden salad bowl, and more! Needless to say I feel very blessed and so thankful to have such great friends and family. Unfortunately since it’s the summer, a lot of people were on vacation, working, etc., and weren’t able to make it. But I can’t wait to see them on the big day!

Next up on the wedding tour? Bachelorette party! I can’t wait to see what’s in store for me. And if this hat is any indication, it should certainly be interesting!

Quiche Me

I always find myself inclined to make more involved, comfort foods on Sundays. It’s a day where you can get away with eating earlier and have it not considered part of the early bird special, and it’s those last few moments of the weekend that you can savor.

Since we were up early on Sunday morning to register at Crate & Barrel (hello KitchenAid Stand Mixer!) we didn’t have the opportunity to have a real breakfast; we enjoyed free samples and then grabbed some Starbucks to reward ourselves for a registry well done. So, I figured it would be appropriate to have breakfast for dinner, or in this case, brunch for an early dinner.

This particular quiche recipe had me sold the second I saw gouda cheese listed as an ingredient. I also really like portabello mushrooms and onions, so adding that in was an added bonus. Of course I added a little more gouda than what the recipe called for, and I could have even added more! I don’t think I can ever get enough of that cheese. It’s so goood-ahh (get it?!).

Anyway, I could definitely have this dish any time of day – breakfast, lunch, brunch, or dinner. Or as my fiancé affectionately refers to it, brinner. We wound up having leftovers, so I was able to have it for dinner on Sunday, and lunch on Monday!

Broccoli, Mushroom, and Gouda Quiche via ChowHound
– Serves 4 –

1 Basic Pie Dough or a 9-inch deep-dish frozen pie crust (I used regular pre-made pie crust)
2 cups broccoli florets and tender stems, large dice
1/4 cup olive oil
2 cups portobello mushroom, large dice
1/2 medium red onion, minced
3 large eggs
1 cup half-and-half*
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup shredded young Gouda cheese

1. Heat the oven to 350°F and arrange a rack in the middle. Lightly flour a work surface and roll pie dough out. Line a 9-inch pie plate with the dough, and fold over edges into a decorative design.
2. Blind bake for 20 minutes. Make sure to put something in the middle to weigh it down (beans, weights, aluminum foil, etc.).
3. Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat. Once boiling, add broccoli and cook until fork tender, about 2 minutes. Drain and let cool in a single layer on a large plate.
4. Heat olive oil in a frying pan over medium-high heat. Add mushroom and onion and season with salt and freshly ground black pepper. Cook about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.
5. Whisk together eggs, half-and-half*, salt, and pepper in a large bowl until incorporated and smooth. Stir in broccoli, mushroom mixture, and cheese. Pour into pie shell and bake until puffed and golden brown, 45-50 minutes.
6. Let cool at least 20 minutes before slicing.

*I didn’t have any half and half, so instead I melted 1 Tbsp of butter, and poured that into a 1 cup measuring cup. I then filled the rest of the measuring cup with milk, to make my own version of half and half.