December Party – a Cookie Swap

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

Egg Mixture:

  • 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


  1. Preheat oven to 325 F degrees.
  2. Arrange the fillings evenly on the pie shell.
  3. Combine the egg mixture ingredients and pour over the fillings.
  4. 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.

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