The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

Spring into 'spring' entertaining by throwing a fabulous Easter brunch! Easter really is the ideal time to gather family and friends, create a delicious (and mostly make-ahead!) springtime meal, and pull out all the entertaining stops. Although a huge dinner feast with turkey, ham, potatoes and squash is the norm for most people, why not try something different this year and throw a modern and elegant brunch for your family? My fabulous oven roast tomato, goat cheese and baby spinach quiche is beautifully paired with a herby green salad. And, the best thing about it? The quiche can be made ahead and simply thrown in the oven to reheat when your guests arrive, and the salad is a cinch. Now all you need is a tall glass of champagne and orange juice. ahhh.

Oven Roast Tomato, Goat Cheese + Baby Spinach Quiche Ingredients for Tart Dough 1 ¾ cups all purpose flour ¼ tsp sea salt ¼ cup coarsely chopped thyme, rosemary, or chives 9 tbsp cold unsalted butter, cut into cubes 1 large egg plus 1 large egg yolk beaten 3 tbsp ice water Ingredients for Tart Filling 3 large organic eggs 1 cup whipping cream 1 cup table cream pint of cherry tomatoes 2 cups fresh baby spinach Zest of one lemon 1 ½ cups soft goat cheese Sea salt and fresh ground pepper Directions for Tart Dough Preheat oven to 400 F. Place flour, salt and herbs in bowl of a food processor and pulse until combined. Add butter and process until mixture resembles breadcrumbs. Whisk together egg and water. With processor running, pour in egg mixture and process until dough comes together to form a ball. Dough should not be sticky. Remove dough from processor bowl and shape into disc. Wrap in cling film and chill for at least 30 minutes or overnight. Set a 9 or 10 inch cake ring on a parchment lined baking sheet (or lightly grease a quiche or tart pan). On a lightly floured surface, roll out dough until 12 inches and ¼ inch thick. Roll dough over rolling pin and unroll over cake ring. Carefully fit dough to fit, pressing up the sides. Using your rolling pin, trim edges flush with edge of ring or pan. Prick bottom allover with fork and freeze until firm (30 min). Line dough with parchment paper and fill with pie weights or dried beans. Bake until dough feels firm on edges, about 15 minutes. Remove parchment and weights and continue to bake for 15 minutes until slightly golden. Let cool completely on wire rack. Directions for Tart Filling Whisk together eggs, cream, whip cream, salt and pepper in large bowl. Add lemon zest, handful of roast tomatoes, and baby spinach and stir to combine. Scatter half of the crumbled goat cheese along bottom of the pastry shell covering the base. Pour in filling mixture. Scatter remaining tomatoes over top and crumble remaining goat cheese. Bake until puffed and golden (approx 45 minutes). Herby Green Salad with lemon vinaigrette Ingredients 8 tablespoons extra virgin olive oil 3 tbsp freshly squeezed lemon juice sea salt and freshly ground black pepper 4 good handfuls of rocket 1 bulb of fennel, halved and very finely sliced a bunch of lemon basil, leaves picked a small handful flat leaf parsley, leaves picked 2 fresh red chillies, deseeded and finely sliced Directions In a small bowl, add your lemon juice and a pinch of sea salt and cracked black pepper. Whisk to combine. Slowly drizzle your extra virgin olive oil while whisking continuously to emulsify. Set aside. In a large bowl, toss together your rocket, fennel, lemon basil, parsley and red chilli. Drizzle over your lemon vinaigrette and gently toss to combine. Serve alongside a gorgeous slice of tomato and chevre quiche! Photo credit courtesy of