Last summer I hosted a backyard breakfast as part of an article I worked on for Spoonful Magazine, an independent quarterly magazine celebrating home cooking, gatherings, local artisans, and the art of entertaining. It’s a gorgeous publication and there’s so much inspiration on every page. Each issue features beautiful photos and menus for a collection of seasonal gatherings, and shows the joy that comes from bringing people together and into your home. I thought I’d share a glimpse of our breakfast last summer; the full feature and recipes are available in the current summer issue, which is now available at Barnes and Nobles stores nationwide and can also be ordered here.
Like many of the meals I host, I wanted everyone to be comfortable, relaxed, and able to enjoy a slow start to a summer weekend. I kept the meal casual and simple by making most of the components ahead of time so all that needed to be done in the morning was to set the table and arrange the food. The adults shared a table together and the kids sprawled out on a nearby picnic blanket. While the kids were welcome to help themselves to food from our table, there was also basket of muffins and juice set aside just for them.
The menu:
Prosciutto and Leek Quiche with a Sunflower Kernel Crust (recipe below)
Hazelnut Granola with Fresh Figs, Greek Yogurt, and Honey
Blackberry Banana Muffins
Freshly baked breads and jams from a local bakery
Iced Coffee and Orange Juice
One year later, it’s so much fun to finally see the article in print. Make sure to grab your copy today!
Crust
- 1 cup spelt or whole wheat pastry flour
- ¼ cup sunflower kernels
- ¼ tsp kosher salt
- 4 tbsp unsalted butter, chilled and cut into small cubes
- 1 tsp apple cider vinegar
- 2-3 tbsp ice water
- 1 egg white mixed with 1 tsp water
Quiche
- 1 tbsp unsalted butter
- 1 leek, halved lengthwise and thinly sliced, white and light green parts only
- 1 tbsp white wine
- 3 eggs
- ½ cup heavy whipping cream
- ¼ cup milk
- 1 tbsp all-purpose flour
- ½ tsp kosher salt
- ⅛ tsp ground black pepper
- 4 ounces gruyere cheese, grated
- 3 oz. prosciutto, chopped
- fresh parsley, for garnish
Crust
- In the bowl of a food processor fitted with a metal blade, add the flour, sunflower kernels, and salt. Process until sunflower kernels are finely ground. Add the butter and pulse until the mixture resembles coarse crumbs.
- With the food processor running, gradually add the vinegar and water. Process just until mixture begins to clump together. Transfer mixture to a lightly floured surface and finish kneading by hand. Form dough into a disk and wrap with plastic wrap. Chill about 30 minutes.
- Preheat oven to 400.
- On a lightly floured surface, roll dough into a rectangle slightly larger than tart pan. Carefully transfer to pan and trim edges to fit. Chill dough in refrigerator for another 30 minutes.
- Prick the bottom and sides of crust with a fork. Line dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove pie weights and parchment paper. Lightly brush crust with egg white and bake for another 3 minutes. (While brushing the egg white is not completely necessary, it helps with moisture-proofing the crust.) Cool before filling.
Quiche
- Reduce oven temperature to 375.
- Melt butter in a skillet over medium high heat. Add leeks and sauté until leeks soften, about 5-7 minutes. Add wine and cook for an additional minute. Remove from heat and set aside to cool.
- In a mixing bowl, whisk together the eggs, cream, milk, flour, salt, and pepper.
- Layer half the cheese, half the leeks, and half the prosciutto in the crust. Repeat layers and then slowly pour the egg mixture over. Bake until quiche is set and top begins to turn golden, about 25-35 minutes. Garnish with freshly ground black pepper and chopped fresh parsley.
Mary Ann | The Beach House Kitchen says
What a fabulous breakfast Emily with that delicious quiche as the star of the show! Quiche is served often at our house and the ingredients you’ve chosen are some of our favorites! And what a gorgeous spread in Spoonful Magazine! I had to run right to Barnes & Noble and check it out! What a job well done! Congrats!
Emily says
Aw thank you, Mary Ann! I cannot believe you went out to find the magazine- you are the sweetest. Thanks so much for your love and support. xo
Jessie Snyder says
Emily! Hello sweet friend! It is so neat seeing you in print here, you are such a talent and this table setting looks so stunning. I just read your last overnight oats post as well, and I am so sorry about your grandma passing… As hard as things like this are, it was so wonderful to read about how you celebrated her life while in Hong Kong. I hope you had such a life giving trip and enjoyed time with your family <3. Now I need to pick up an issue of this magazine, it looks so fun and pretty! Plus you're in it, so huge WIN 😉 xx
Emily says
Funerals, as sad as they are, always help me to take a step back and reevaluate life and what’s truly important… know what I mean? Thanks for taking time out to visit my little space here, Jessie, you always encourage my heart! xo
traci | Vanilla And Bean says
You are such an inspiration Emily! Your magazine feature is simply gorgeous with every detail attended to. Congratulations my dear! And this quiche… oh it soo tasty. I adore leeks in quiche and the long tart pan makes it feel extra special. Love!
Emily says
Aw thanks, Traci. I love using that long tart pan- always makes it feel a bit more fancy. 🙂
amanda paa says
What a beautiful gathering you put on! Not that I am surprised one bit. If I could pick someone to cater a lovely meal, it would be you. All the eats sound delicious too. And the sunflower crust is incredibly unique. Congratulations on the magazine feature! xo
Emily says
You are too kind, Amanda! I would love YOU to cater a meal for me. Better yet, we could cater one together. I can tell you are so much fun in the kitchen!