This Vegetarian Quiche Recipe makes brunch dreams come true!

When my husband asks me for brunch menu ideas to celebrate Mother’s Day, I have lot of opinions, of course.

At the top of my list is lemon pancakes with just some good, classic bacon in the oven (cooked to the softer side of crispy, the way I like it). And a big mug of caramel coffee or a huge bloody with epic bloody mary skewers.

But where’s the eggs? Well, I eat enough scrambled eggs any ol’ day of the week, so I want something fancier for Mother’s Day! And this veggie quiche recipe fits the bill of fancy eggs, but it’s still very easy, which is such a sweet spot.

Not only is this Easy Vegetarian Quiche Recipe perfect for Mother’s Day, Easter (don’t forget the lamb lollipops!), or any other time you want a special yet simple brunch, it also makes a great light lunch or dinner, especially when served alongside something fresh like Spring salad.

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When it comes to celebrating St. Patrick’s Day with a meal, those of us who don’t love corned beef (except sometimes in corned beef egg rolls) don’t have a ton of options.

My colcannon soup is always tasty. And sure, we could just drown our sorrows in a beer charcuterie board and Baileys brownies, but you need something more than just cheese and brownies, right?

While my wine and cheese board can certainly make an argument for an entire meal based on cheese and alcohol, I have another idea.

This mini shepherd’s pie recipe is made in a muffin pan, producing perfectly portable, bite-sized versions of a classic St. Patrick’s Day meal.

If you’re attending a gathering this year, these would be perfect. No serving spoon needed, just grab them and enjoy!

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With Valentine’s Day coming up, I can indeed confirm that the way to my husband’s heart is chocolate. While he’d be OK with vanilla bean creme brulee or even a stuffed apple just about any other day of the year, I know what he wants for dessert on Valentine’s Day.

One year I made him decadent Nigella Lawson brownies, and he loved them. Another year, I made him the brownies from the Zingerman’s Bakehouse cookbook, and he went wild. Sometimes I’ll even make Baileys brownies as an early St. Patrick’s Day / Valentine’s hybrid situation.

So this year, I’m going to keep sticking with what I know works and making him . . . chocolate brownies (after honey mustard pork chops or maybe lamb bolognese for dinner). But with a spin, of course.

This chocolate brownie pie recipe takes, what is in my opinion, the best part of any pie (the crust) and fills it with a rich, decadent and just simply great chocolate brownie. Cut it into tiny slices or big wedges – we won’t tell anybody!

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If the first thing you think when you look at this apple tart is “there’s no way I can make that,” think again. Seriously, I’m SO not a baker or a “pastry person”.

I’m MUCH more comfortable with savory things like salmon pasta or lasagna recipe cottage cheese. There’s a reason 98% of the recipes on this blog are for savory foods or cocktails.

In fact, TRUE STORY: in culinary school, the pastry instructor forced me to BUY one of the cakes I made in class and take it home because it was so ugly.

Chef said my cake was so messed up that he couldn’t sell it at the school’s bake shop, so I would have to purchase it myself. Talk about embarrassing. I couldn’t wait to get out of that class and into a savory rotation.

So yeah, when I say I’m not a baker or pastry person, I mean it (although I can whip up a mean batch of Thanksgiving Rice Krispies treats). Since that experience, I’ve been on a mission to create beautiful, delicious things that are actually attainable for home cooks.

My frozen yogurt pie, cranberry curd pie and coconut creme brulee are some of my favorite examples, along with the apple rose dessert I’m sharing today.

So, stir up an apple cider mule, and let’s walk through this Apple Rose Tart with Peanut Butter Custard, element by element. We’ve got this.

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This one’s for all the not-perfect pie bakers out there. The ones who struggle with the crust so much that they almost want to give up before they even begin. Hi. I see you.

For my first attempt at pie crust for this pie (there’s almost always a first attempt and a second attempt for me), I used a chunk of frozen pie dough that I had made at a pie-making class a few months ago (yes, I’ve even taken pie classes).

I got it pressed into the pan, looking all pretty, and then forgot to dock the crust (i.e. poke it with a fork). When it blind baked (the pre-baking of just the crust before you add the filling, that I also use for chocolate brownie pie), the crust inflated and then deflated, and I was left with a shriveled mess. Sigh.

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If you’ve been reading this blog for awhile, you know that I would ALWAYS choose a cheese course over a dessert. With the except of maaaaaaaaybe key lime pie flew in from the freaking Florida Keys, if a cheese course is an option rather than dessert, I’m going with the cheese.

I guess I kind of break the mold that way. But in fact, in many countries around the world, meals are finished with a bit of cheese instead of something sweet.

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I’m going to need a little cheese with my whine, because: power outages. Let’s start at the top: Jeff and I are actually moving to a new home!

It’s only about six blocks from our current home, but is ever-so-slightly larger, and in an ever-so-slightly nicer part of town.

But the sad fact is that moving to the nicer part of town isn’t always an upgrade in every possible way.

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I’m thinking I should re-name my blog Foxes Love Tomatoes for the month of August each year. And maybe part of September. Because I’m full-on tomato crazed. All the time. The more, the better.

I actually have several friends who hate tomatoes, and I’m not even mad at them. Because the less they eat, the more tomatoes there are for MEEEEEEEE.

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In this monthly series, I commit to cooking whatever is on the cover of Bon Appetit, Saveur or maybe some other food magazine. There’s a reason these particular dishes are on the cover – they’re usually the best recipes in the magazine.

This winter is really getting me down. To be honest, I suffered from Seasonal Affective Disorder greatly for several years.

It was hard to distinguish between S.A.D. and just really growing to hate my advertising job, but winter just made me want to hide under the covers forever.

Waking up in the dark, going to a seriously window-less office cubicle, then coming home in the dark? The worst.

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