The beauty of enjoying a cup of tea is very much in the happy and rejuvenating experience it lends the drinker. Sunday Brunch works much in the same way as a fun way for friends or family to gather, laugh, and share time together for a laid-back midmorning meal.

These elements came together last Sunday when members of the TeaDrops family congregated in a beautiful mountainside setting for an outdoor brunch-and-brainstorm that was nothing short of heavenly.

The spread consisted of lovingly homemade creations, fresh orange juice, and a scrumptious pot of Pumpkin Spice TeaDrops—my new favorite. (Note: Chocolate almond milk really brings out the cinnamon in this amazing blend and I definitely recommend you try it because as a holiday exclusive, it is not to be missed.)

As we dreamt up ways to make the TeaDrops experience even more exciting for our wonderful community—you all inspire us so much!—we munched away and bonded over the communal act of sharing wonderful food and many cups of tea.

This Sunday, I wanted to bring you one of the main highlights of the brunch menu, a delicious quiche that disappeared so quickly, I didn’t even have time to snap a photo. Adapted from the recipe below, it boasted lots of fresh veggies and yummy cheese.

Martha Stewart’s Crustless Broccoli-Cheddar Quiche

(Inspired by this Martha Stewart Recipe)

Ingredients:

Butter, for ramekins or pie dish

Course salt

1 package (10 oz.) of broccoli florets

6 large eggs

½ cup half-and-half

Ground pepper

1/8 tsp ground nutmeg

¾ c (3 oz.) shredded cheddar cheese

Instructions:

1. Preheat oven to 350 degrees F. Butter four 8-ounce ramekins (or a 9-inch pie dish) and set aside.
2. Bring a medium pot of salted water to a boil. Add broccoli and cook 1 minute. Drain well and transfer to a cutting board, blotting dry with paper towels. Chop coarsely.
3. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
4. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes.
5. Serve with the best freshly-baked scones ever (previously featured on the blog!), cookies, and—of course—a pot of tea—for an absolutely delicious Sunday brunch respite.

I hope that this inspires you to come together with old friends, new friends, and family for a very special treat!

Have a wonderful weekend, TeaDrop lovers!

Posted by Erin Schwartz