An Ode to Mom



Mom and Her Girls!



With Mother's Day fast approaching, I thought I would take some time to publicly say what a fantastic mother Jen, Katie and I have been blessed with.  When we were growing up, it was our Mom-Mom's kitchen table that was our favorite gathering place for snacks, sharing and some harmless gossip.  Now this has seamlessly transitioned to my Mom's kitchen island where I can comfortably go to bare my soul over some chilled Kendall Jackson and nibblies.  While it sounds cliche, she would truly do anything for her children and will always think of us as her little girls (it's true... she still refers to us as her chickies).  And conversely, we will always look to her for comfort, advice and love.  So just in case there was any doubt, Mom, we love you.  Happy Mother's Day.

Joanne

In case you want to make the mothers in your life feel special, here is a delicous quiche recipe to make for your Sunday brunch.  It's easy enough so you're not slaving away all day instead of spending quality time but still special enough for this holiday. 

Ingredients

Photo Credit - Real Simple

• 1 9-inch refrigerated piecrust
• 2 tablespoons olive oil
• 2 medium onions, chopped
• Kosher salt and black pepper
• 1 cup fresh flat-leaf parsley, chopped
• 4 large eggs
• 3/4 cup half-and-half
• 1/8 teaspoon ground nutmeg
• 8 ounces Gruyere, grated
• 4 cups mixed greens

Directions

1. Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
2. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
3. In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
4. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche.