For many years our Easter brunch has consisted of crab quiche, asparagus, strawberries and champagne. The quiche recipe comes from Julia Child’s book Mastering the Art of French Cooking Vol. One p. 149. Julia knew a thing or two! I have made modifications over the years by substituting half and half or whole milk for the whipping cream. Still delicious, but not quite as rich. I use her crust recipe, but a favorite pie crust recipe could be used in its place.
Recently served at the 32nd annual summer Lunch on the Mountain (although we missed one year), this soup was deemed quite acceptable by all. The recipe came from Gourmet, May 1997, and was attributed to the Hotel Bel-Air in LA. This is the original recipe. However I often taken a few liberties with it depending on what we have on hand and never use as much oil as the recipe calls for.