Chef David Bondarchuck from Scratch Catering Services makes us Sunday Brunch.

Sautéed Mushroom & Spinach Quiche

What you Need:

1 recipe pie crust “blind baked” in a 10-inch round tart pan w/ removable bottom*

*Homemade or Store bought

4 oz Brown Beech Mushrooms- separated from the clump into individual stems/heads

2 Tablespoons unsalted Butter

Pinch of Kosher Salt

1/2 teaspoon dried Thyme

8 oz Baby Spinach leaves

1 Tablespoon Olive Oil

3 oz fine grated Gruyère Cheese

4 eggs

1 egg yolk

3/4 cup half and half

salt and black pepper to taste

What to Do:

Pre-heat the oven to 375 degrees

Blind Bake your Pie Crust

In a Large Skillet, Saute mushrooms in butter on medium heat, season with salt and thyme, and saute until stems and tops are softened but still in-tact. Remove from pan to side plate or bowl.

In the same skillet, add Olive Oil and increase heat to medium high, and saute Spinach. Pull heat once the leaves are reduced and wilted.

In a small bowl combine eggs, egg yolk, half and half and salt and pepper.

In the “Blind Baked” crust, layer your ingredients. Line the bottom with the grated Gruyere Cheese, top with Sautéed Spinach, then the Mushrooms. Pour the egg mixture into the tart pan with other ingredients, and carefully place in the oven.

Bake in the oven for 30-35 minutes until the eggs are set. Allow to cool and serve room temp. Enjoy!

*Quiche is best served the day after its baked so consider making this the day prior.

Strawberries in Aged Balsamic

What you Need:

1 pound fresh Strawberries, green tops removed, and sliced in half extra-large strawberries can be sliced into quarters

1/2 Cup granulated sugar

3 Tablespoons Aged Balsamic Vinegar

What to Do:

Combine all ingredients in a bowl and allow to sit for at least one hour to allow the strawberries to release their natural juices.

Use this mixture to top Greek Yogurt parfaits, or top this unique mixture on belgium Waffles with Crème Fraîche and fresh Mint.

Blood Orange Mimosas

What you Need:

Sugar Cubes

Grand Marnier Liquor

Fresh Blood Oranges, hand juiced

Moscato Champagne

What to Do:

In a Champagne Flute add one sugar cube, add a 1/2 teaspoon of Grand Marnier, add the juice of 1/4 blood orange.

Top off glass with Moscato Sparkling Wine, and garnish with a rind peel-Cheers!