Harris Teeter Girl Brunch!

I decided to throw a last-minute girls’ brunch and headed straight to my local Harris Teeter to grab a few essentials—this gorgeous steak being one of them!

For the vegetarian option, I made my signature quiche with a little twist. The secret ingredient? Red-skinned potatoes! They add a hearty, satisfying texture while keeping the dish completely meatless. And, of course, I couldn’t forget Harris Teeter’s Farm Fresh brown eggs—an absolute must for any quiche.

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Danish Kringle (unpack, pair with lemon curd and chopped fruit)

Crisp & Refreshing Orange Juice (Harris Teeter brand, of course!)

Steak: Let come to room temperature, add salt and pepper, and cook using the reverse sear method.

Quiche (see recipe below!)

Chimichurri Sauce for Steaks

1 cup parsley leaves, tightly packed

1 tbsp oregano leaves, tightly packed (still lovely without)

4 garlic cloves, minced

0-2 tsp red pepper flakes (optional - adjust to taste)

1/4 cup (65 ml) red wine vinegar (Note 1)

1/2 tsp salt

Black pepper

1/2 cup (125 ml) extra virgin olive oil

Chop & Combine

Quiche

8 eggs

1/2 cup milk

6 small red potatos, diced into pieces

1 sweet onion, chopped

1 cup spinache

1.5 cups cheese, divided

1 refrigerated pie crust

2 TBS olive oil

1 TBS butter

2 tsp garlic, chopped

Start by melting butter in a cast iron skillet or large pan, then add 1 tablespoon of olive oil. Stir in diced onion, potatoes, and 2 teaspoons of minced garlic. Season with salt and pepper to taste. For extra flavor, consider adding some Italian seasoning or my personal favorite—Everything Bagel Seasoning! Sauté the mixture over medium heat until the vegetables are soft, then remove from heat and allow to cool.

In a large mixing bowl, crack 8 eggs and whisk well. Add 1/2 cup of milk and mix until combined. Stir in the cooled potato mixture, followed by fresh spinach and your favorite cheese, reserving a small handful of cheese for topping.

Roll out a refrigerated pie crust into a pie dish, pressing it gently into place. Use a fork to poke several holes in the bottom of the crust to prevent bubbling. Pour the egg mixture into the crust, then sprinkle the remaining cheese on top. Add a final touch of salt, pepper, or any additional seasoning you prefer.

Bake in a preheated oven at 350°F for about 45 minutes, or until the top is golden brown and the center is fully set. Allow the quiche to cool slightly before serving. Enjoy!