A Spring Brunch Menu Plan
IDCO’s Spring Brunch Menu
Whenever we’re hosting brunch, quiche is always a crowd-pleaser. The combination of flaky pastry crust and a custardy egg filling is undeniably delicious. But what makes this particular quiche great for spring is the addition of asparagus, fresh herbs, and (wait for it) brie cheese. It’s an unexpected ingredient choice, but the creaminess it adds to this dish is the absolute best. Keep in mind that quiche can be made up to a day in advance and simply warmed up in the oven as your guests arrive. If you’re extra tight on time, you can also start with a store-bought crust, and this quiche will be excellent all the same.
ON THE SIDE
SIMPLE MIXED GREENS
When you’ve got a creamy, decadent main dish, it’s always nice to balance things with something light and crisp. We whipped together our own simple mixed greens using butter lettuce, medley tomatoes, sweet peas, chives, and a sprinkling of feta cheese for a salty kick. From there, we drizzled the salad in a homemade lemon vinaigrette and tossed it to combine. While it might seem like more of an afterthought, we promise a fresh salad will be a welcome addition to any spring brunch menu.
It wouldn’t be an IDCO spring brunch menu without a dessert, and this lemon turmeric cake is our absolute favorite. Think of a classic lemon tea loaf made even more moist with the addition of sour cream and even more flavorful with a pinch of turmeric. You’ll top your tea cake with thinly sliced lemons with an extra sprinkling of sugar for good measure. This cake bakes for about 50 minutes (but start checking it at 40-ish minutes), or until it’s a nice golden brown.
Once the cake cooled, we took things to the next level with our own simple glaze made with powdered sugar and freshly squeezed lemon juice. Simply combine the two until you reach your desired glaze consistency, and drizzle over your tea cake. Happy celebrating!
Table Design & Styling: The Identité Collective | Photography: Madeline Harper
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BY: ANASTASIA CASEY
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