Brunch Bar Recipe

Make crust

In a bowl, combine 1.5 cups flour and 0.5 tsp salt. Cut cold cubed butter (6 tbs) into the flour with a pastry cutter or fingers until pea-sized crumbs form. Sprinkle ice water (3 tbs) a tablespoon at a time and gently mix until dough just comes together. Form into a disk, wrap, and chill 30 minutes.

Prepare fillings

Preheat oven to 375°F (190°C). Heat 1 tbs olive oil in a skillet over medium heat. Sauté spinach until wilted, remove excess moisture with a towel and chop finely. If using ham, ensure it's diced and warmed. Grate 1 cup cheddar.

Assemble quiches

Roll chilled dough on a lightly floured surface to about 1/8" thick. Use a 3.25" round cutter to cut 12 circles. Gently press into oiled 3" tartlet or muffin tins to form shells, trimming edges. Blind-bake shells: line shells with parchment and fill with pie weights or dried beans. Bake 8 minutes, remove weights and parchment, bake 3–4 more minutes until barely golden. Reduce oven to 350°F (175°C).

Make custard & bake

Whisk together 6 eggs, 1 cup half-and-half, 0.5 tsp salt and 0.25 tsp pepper until smooth. Distribute 1–2 tsp of fillings (ham or spinach) into each shell, sprinkle ~1 tbsp grated cheddar per shell. Pour custard over fillings to 3/4 full. Bake at 350°F for 18–22 minutes until set and just jiggle-free in center. Let cool 5 minutes, remove from tins.

In a large bowl combine 2 cups strawberries (quartered), 2 cups halved grapes and 2 cups diced pineapple. Whisk together 1 tbs lemon juice and 1 tbs honey; drizzle over fruit and gently toss. Divide fruit into 12 small cups (about 3/4 cup fruit per cup). Chill until service.

Make scone dough

Preheat oven to 400°F (200°C). In a large bowl whisk 3 cups flour, 3 tsp baking powder, 0.5 cup sugar and 0.5 tsp salt. Cut in 8 tbs cold cubed butter until mixture resembles coarse crumbs. Stir in 0.75 cup dried cranberries and 1 tbs lemon zest.

Finish & bake

In a small bowl whisk 1.25 cups heavy cream with 1 egg. Add wet to dry and mix until just combined—do not overwork. Turn onto lightly floured surface, pat to 3/4" thickness, cut into rounds or wedges to yield ~12 small scones. Place on lined baking sheet, brush tops with a little extra cream. Bake 15–18 minutes until golden. Cool on rack.

Make batter

Whisk together 2 cups flour, 2 tsp baking powder, 0.5 tsp salt and 0.25 cup sugar in a bowl. In another bowl whisk 0.75 cup milk, 1 egg and 2 tbs melted butter. Add wet to dry and stir until just combined; batter will be thick but pipeable.

Fry crullers

Heat 4 cups vegetable oil in a wide, deep skillet or pot to 350°F (175°C). Fit a pastry bag with a closed star tip. Pipe 3" rings directly into the hot oil (do not overcrowd). Fry 1–2 minutes per side until deep golden and puffed. Transfer to paper towels, then dust with powdered sugar (or toss in powdered sugar while warm). Cool on rack.

Bake bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 2 lbs bacon in a single layer. Bake 15–22 minutes depending on thickness until crisp. If glazing, brush with 2 tbs maple syrup in the last 2–3 minutes and return to oven until sticky. Drain on paper towels and keep warm or serve at room temperature.

Portion 4 cups plain Greek yogurt into 12 small cups (~1/3 cup per cup). Stir a little honey into each or leave honey on the side for guests (0.25 cup total). Top each with a sprinkle of granola (~2 tbsp) and a few fresh berries. Keep chilled until service.

Arrange one 3" quiche per guest, one fruit cup, one scone, two mini crullers, two slices of bacon, and one yogurt cup on the brunch bar per guest. Keep hot items (quiches, bacon, crullers) warm in 200°F holding drawer or covered trays; keep yogurt and fruit chilled. Provide tongs and small spoons for self-service.