I had been meaning to have a cookie swap for years — YEARS!!!! Somehow I could never fit it in to my schedule. Last year, I was determined to start a new tradition and what fun it was! I held my party on Saturday, December 17th – I wanted the cookies to be fresh for Christmas. Twelve women came for lunch with 6 dozen of their favorite holiday cookie recipe. One dozen to share and the rest in packages of 6. Each guest got to select 10 types of cookies to take home. I provided Christmas bags for each guest to take her cookies home in.
I decided to serve a light lunch – we all eat so much over the holidays, I didn’t want to add to the gluttony. At first I had grand plans, 3 different types of egg pies, some with crusts, some not. But as the date approached I realized I did not have time to serve so many different items – so I decided to keep it simple and served a selection of quiches and salad with (of course) cookies for dessert.
Quiche is so versatile. Take the basic recipe and substitute fillings as you wish. For this party I served three different quiches:
- Smoked salmon, capers and cream cheese (my favorite bagel toppings in a quiche !)
- Spinach and Gruyère cheese (use thawed, drained frozen spinach and shredded cheese)
- Zucchini, lemon and ricotta (thinly sliced zucchini, ricotta cheese and a little more lemon zest)
the options are endless…..
Basic Quiche Lorraine (serves 6)
- 1/4 lb shredded swiss cheese
- Bacon pieces
- 2 scallions, sliced
- 3 eggs, beaten
- 1 cup light cream (or half & half)
- 1/2 tsp salt
- 1/2 tsp lemon zest
- 1/4 tsp dry mustard
- Dash of mace
1-9″ unbaked pie shell
- Preheat oven to 325 F degrees.
- Arrange the fillings evenly on the pie shell.
- Combine the egg mixture ingredients and pour over the fillings.
- Bake for 45 minutes. Filling should barely wiggle.
Note: You can substitute a dollop of regular mustard if you don’t have dry mustard power.