Island Cooking: Egg-citing Times With Mimosas

Who doesn’t like a good mimosa? I actually used to think I didn’t because I wasn’t all that crazy about champagne. However, in the last few years I’ve definitely changed my mind since trying some different varieties besides the usual champagne and orange juice. The best part about mimosas, I’ve discovered, is you really don’t have to use expensive champagne.

Mimosas have become my new favorite Sunday brunch beverage. They’re a perfect pick-me-up before catching up on all of the chores around the house that I didn’t have a chance to do during the week. There’s nothing like a little mimosa to get you moving and make the chores seem a whole lot more fun!

Since it’s brunch, we need to add some food to our mimosas, and one of my favorite brunch recipes is quiche. This is amazing in itself since I cannot eat any type of egg – fried, scrambled, hardboiled,  I absolutely hate them. But when you mix them up with cheese, bacon, onions, or any of your favorite fillings and pour them in a pie crust, I don’t have a problem eating eggs. So I have decided quiche and mimosas are the best way to relax and get in the mood to clean on Sunday mornings. You definitely have to try these!

Basic Mimosa

Fill a fluted glass or a large wine glass (or, if you’re like me last weekend, a plastic purple cup) halfway with a champagne of your choice and half with your favorite orange juice. Sip and relax.

Passion Fruit Mimosas

  • 1 carton passion fruit juice
  • Ice (optional)
  • 1 orange slice and 1 strawberry for garnish (eat the leftovers with your mimosas and add some sliced cheese)
  • Chilled champagne

Put a little crushed ice in a large wine glass. Fill almost 3/4 of the way with champagne. Pour in the passion fruit juice, top it off with the sliced fruit and enjoy!

Cranberry Cocktail Mimosa

  • (This can be doubled for a group)
  • 2 cups cranberry juice cocktail
  • 2 cups orange juice
  • 1 bottle chilled champagne or sparkling wine
  • Orange slices (optional)

Pour all of your ingredients in order into a pitcher. Pour a glass and enjoy.

Crab Quiche

  • 1/2 cup mayonnaise
  • 2 Tbsp. all purpose flour
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/2 pound crabmeat (or more if you like)
  • 1 cup shredded Swiss cheese
  • 1/2 cup chopped green onions
  • 1 unbaked pie crust

Preheat oven to 350.

In a bowl, beat together eggs, mayonnaise, flour and milk until thoroughly blended. Stir in crabmeat, cheese and onion and pour into your pie crust.

Bake 40 to 45 minutes or until knife inserted in the center comes out clean.

Spinach and Bacon Quiche

  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • Salt and pepper to taste
  • 2 cups chopped fresh baby spinach
  • 1 lb. bacon, cooked and crumbled
  • 1 1/2 cups shredded Swiss cheese
  • 1 pie crust of your choice

Preheat oven to 375.

Combine the eggs, cream, salt and pepper thoroughly in a bowl. Layer the spinach, bacon and cheese in the bottom of the pie crust, and then pour egg mixture on top. Bake for 35 or 45 minutes until set.

Asparagus Quiche

  • 1 pound fresh asparagus cut into 1/2-inch pieces
  • 10 slices of bacon, cooked and crumbled
  • 2 pie crusts
  • 1 egg white, lightly beaten
  • 4 eggs
  • 1 1/2 cups half-and-half
  • Pinch of nutmeg
  • Salt and pepper to taste
  • 2 cups shredded Swiss cheese

Preheat oven to 400. Place asparagus in a steamer over 1 inch of boiling water and cover. Cook until tender but still firm, about 5 minutes.

Brush pie crusts with beaten egg white and sprinkle the crumbled bacon and chopped asparagus into pie shells.

In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus then pour your egg mixture over the top.

Bake uncovered for about 35 to 45 minutes until firm. Let cool before serving.

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Holly Simason

Columnist at Mount Desert Islander
Former Islander cooking columnist Holly Simason is co-author of the mystery series “Death of a Kitchen Diva." Simason has collaborated with her screenwriter brother Rick Copp for the Bar Harbor-based series. The books are written under the pen name Lee Hollis.