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.
With Christmas rapidly approaching I would be remiss not to share my sister-in-law’s recipe for Borscht. We have had a couple of opportunities to share this delicious Christmas Eve tradition from Mary Ann’s family and may have to adopt it ourselves.