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Jude

wrote:
> I'm planning a brunch for about 50 people and would like to serve an
> assortment of foods. I'd really like to prepare as much as possible ahead of
> time and freeze. Does anyone have some good recipes they would like to
> share?
>
> Diane M

Quiche is an eay do-ahead, and it's fine served at room temp.

My basic quiche recipe:

1. Get a pie shell and line a pie pan with it. Preheat oven to 350.

2. In pie pan, add about 1/3 c each fillings of choice, including
sauteed veggies, minced herbs, chopped or crumbled meats, or diced or
flaked seafood. See below for good combinations.

3. Sprinkle on 3/4 c grated cheese of choice.

4. Whisk together 3 eggs, 1 c milk/half & half/cream depending how
rich you want the custard, along with 1/2 t salt and the seasonings of
choice.

5. Sprinkle with 1/4 c cheese.

6. Bake for 30 - 40 minutes until soft-set. Let stand at least 5
minutes before serving, but can be cooked and frozen.

Yummy ideas: mushroom - thyme - gruyere

asparagus - dill - havarti

smoked salmon - goat cheese - sauteed leeks

spinach, red onion, sun dried tomato, feta

broccoli - cheddar - red pepper

Also, quick breads and coffeecakes freeze quite well. Make some loaves
or some muffins: banana, carrot-raisin, blueberry, lemon-raspberry,
poppyseed, cranberry, apple walnut, cinnamon streusel muffins.

All you need to do at the last minute is a huge fruit salad with
yogurt / granola / nuts / dried fruit / shredded coconut to add to
it . And beverages.