To assemble the quiche, I went to my go-to recipe. Really, the only part that requires a little planning, is making it the night before so the flavors can merry overnight. Other than that? Just a dump and mix dish.
Crustless Quiche with Mushrooms, Sausage & Green Onion
Cook 1/2 lb. sausage of your choice until juices run clear. Add in mushrooms to heat through and soften. In a bowl crack 7 eggs and whisk. Add in 1/4 c. cream or milk, 1 t. salt, 1 t. pepper, 1 t. dry mustard, mix. In a greased pie dish, layer in sausage and mushrooms. Pour in egg mixture. Shred cheddar cheese over eggs and sprinkle on 1/2 c. chopped green onion.
Chill overnight. Remove from refrigerator 30 minutes prior to baking. Bake at 375 degrees for 35 minutes or until eggs are set.
Asparagus and Brie Stuffed Phyllo Sticks
Thaw prepared phyllo dough on the counter for 1 hour. Lay down wax paper, then phyllo dough, another sheet of wax paper, then a damp towel to cover. Have asparagus cleaned and trimmed. Cut brie into small chunks. Melt one stick of butter to have ready in a bowl for brushing. Once all ingredients are ready, on a clean work surface, take one sheet of phyllo, brush with butter and repeat this process with 3 sheets, working quickly. Place two asparagus spears and 4 chunks of brie on one side of the dough and roll. Brush outside with more butter and place on a baking sheet.
Bake at 375 degrees for 15 minutes, flip, then another 10 minutes until both sides are golden. Cut into pieces when slightly cooled.
Spinach Salad with Buttermilk Dressing
Wash spinach leaves (or any combination of fresh greens) and toss with your favorite buttermilk dressing.