What a weekend! It was filled with family, friends and food. What's better than that? Not much, in my book. On Friday night, J and I went out to eat with my parents whom we haven't seen in a few weeks. On Saturday night, I made a new lasagna recipe (coming soon in another post) that is definitely worth sharing, and on Sunday morning our close friends came over for a World Cup watch party.

I have to give credit where credit is due and say that my twin sis was the original brains behind this idea. For the watch party, we decided to assign each couple one of the countries who was in the finals to bring a dish representative of that country.

Our BFF and I were assigned France, while my twin sis and other friends were assigned Croatia. I'm so glad we did this because all the food came out great & we got to explore another culture's culinary world.

For France's Menu: Quiche Lorraine & a French Toast Bar. For Croatia's Menu: Burek & Kifle. Burek is a meat-filled pastry, while Kifle is a jam-filled pastry. Both were divine. Of course, we washed everything down with Mimosas... Everyone did such a great job!

I offered to make the Quiche since I knew I had a recipe for it. Of course, I searched high and low in my cookbooks and couldn't find it, only to be reminded of what book it was in when my sister asked if I had made that recipe. It was one of the only cookbooks I didn't look in... Darn. Instead, I found the recipe on Pinterest.

Quiche Lorraine:

Ingredients:

1 recipe pie crust (I bought the Pillsbury refrigerated pie crust to cut down on time)
1/2 cup cubed ham
1 and 1/2 teaspoons olive oil
1 large yellow onion, coarsely grated (or chopped)
2 large eggs plus 3 egg yolks
1 cup whole milk
1/2 cup heavy cream
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground nutmeg
2 tablespoons fresh chives
3/4 cup grated Swiss cheese (gruyere works nicely too), coarsely grated

Steps:

Prepare the pie crust according to package. Bake for 3 for 3 minutes until beginning to brown. Remove partially bake crust from oven and set aside.
Heat the olive oil in a small saucepan over medium-heat. Add the onion and cook, stirring occasionally, for 6 to 8 minutes, or until the onions are lightly golden. Remove from heat and set aside. Add ham and cook until brown. Remove from heat and set aside.
In a large bowl combine the eggs and egg yolks; whisk well to combine. Add in the milk, heavy cream, salt, pepper, nutmeg, and chives and whisk vigorously for about 2 minutes. Don't skimp on time here! The vigorous whisking allows air to enter the mixture which gives the quiche its light and fluffy texture.
Sprinkle the bottom of the partially baked crust with the cheese, onions, and ham. Pour the filling into the pie crust. Bake the quiche for 35 to 40 minutes, or until the edges are set and the center is still a little jiggly. Cool on a wire rack for at least 15 minutes before serving.