Happy New Year! Celebrate the New Year in style. Make it a lazy morning and enjoy your family and guests, but keep is super easy! I love watching the parades, sipping coffee by the fire and just enjoying the day so the menu needs to be festive and fool proof.
My choice is quiche—but since everyone in my family enjoys a different filling, we customize the quiche so everyone can have their favorite. For this version, bake the crust the day before so they are ready to quickly fill and bake the next morning. I also cook the bacon and a variety of vegetable fillings the day before and have them ready to go in the refrigerator. Round out the menu with the Make Ahead Freezer Cinnamon Rolls, fruit salad and roasted asparagus.
For fun, we add a special cocktail to toast the day. Just pour a splash of cranberry juice and Grand Mariner into a Champagne flute, then fill with Champagne!
Here is a toast to you! We are thrilled to share our days with you—and love to share our culinary adventures and daily meals with you. We are looking forward to 2013 and all of the recipes and food experiences that await all of us! We wish you a safe, happy and blessed New Year!

New Year’s Day Quiche

4 baked individual pie crusts in 4-1/2 inch tart pans (see tip below)
2 eggs
2/3 cup half and half or milk
1 teaspoon Dijon mustard
Salt and pepper, to taste
1/4 cup crisp, crumbled bacon, diced fully-cooked ham or crumbled browned sausage
1/2 cup cooked vegetables (see tip below)
1/2 cup shredded Cheddar, Swiss or a blend of shredded cheese

Preheat oven to 375° F. In a small bowl, whisk together eggs, half and half, mustard, salt and pepper; set aside.
Sprinkle about 1 tablespoon cooked bacon into the bottom of each crust, then top as desired with vegetables. Add about 2 tablespoons shredded cheese to each. Pour 2 to 4 tablespoons egg mixture over the cheese, filling each crust until full and about 1/4 inch below the crimped edge. Arrange the pans on a baking sheet. Bake 20 to 25 minutes or until knife inserted into the center comes out clean.
Makes 4 individual quiche

Pie Crusts: Make your favorite pie crust or use a prepared refrigerated crust. On a lightly floured board, roll crust until thin. Turn the individual pie pans (about 4-1/2 inches in diameter) over the crust and use the tip of a sharp knife to cut a circle about 1-inch larger than the pan edge. Carefully transfer the crust to the pan, crimp the edges and prick all over with the tines of a fork. Repeat to line 3 other pans, rerolling scraps of pastry. Bake at 400° F. for about 10 minutes or until set and very lightly browned. Allow to cool completely, then place in a large zip-top bag. Seal and store at room temperature overnight.

Vegetable Fillings:
Broccoli: Finely chop about 1 cup fresh broccoli and place in a small, glass microwave safe bowl. Add 1 tablespoon water and season with salt and pepper. Cover and microwave on High 2 to 3 minutes or until tender. Cool slightly, then drain.
Mushrooms and Red Pepper: Melt 1 tablespoon butter in a small skillet. Add 1/2 cup sliced button mushrooms and 1/4 cup finely chopped red pepper. Cook, stirring frequently, 4 to 5 minutes or until tender.
Spinach: Pour about 1 cup frozen, chopped spinach into a colander. Rinse well and allow to drain until thawed. Squeeze between paper towels until quite dry. Separate with a fork.