Mother’s Day can be a bit hectic at restaurants. Instead of the hustle and bustle of going out to dine, our family enjoys afternoon tea served in the comfort of our home.
Afternoon tea, also known as “low tea,” was traditionally served in the mid-afternoon on low tables with a light menu that focused on finger sandwiches and scones.
In the alternative, “high tea” was traditionally served on a high table shortly after 5 p.m. for working-class families where a hot meal was served.
It’s charming to recreate this tradition for Mother’s Day as a way to celebrate the moms in your life.
Start by setting a beautiful table with lots of linens, flowers and levels of food. It’s a special day, so break out the fine linens. If you have them, use tiered trays or cake stands. I like to use fresh spring blooms.
Choose a selection of teas like Earl Gray, English Breakfast and Chamomile. Select a menu with light bites that include finger sandwiches, quiches, muffins, scones, pastries, herbed butter and clotted cream.
Zucchini Quiche
1 tbsp extra-virgin olive oil
¼ c diced red onion
1 large garlic clove, minced
2 medium zucchini, sliced thin about 1/4 inch or less (need roughly 3 cups)
6 large eggs
½ c half-and-half
1 tsp kosher salt
Oregano
few dashes pepper
½ c part-skim ricotta cheese
1 c shredded mozzarella separated into two 1/2 c portions
Pie crust (store-bought or homemade)
Paprika
Preheat oven to 350° F.
Sauté the onion, garlic and zucchini.
Beat the eggs with half-and-half, spices, ricotta cheese and half of the mozzarella cheese.
Use your favorite pie crust recipe or roll out refrigerated pie crust.
Transfer the dough to a 9-inch deep pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
Add the sauteed veggies.
Pour the egg mixture on top.
Add mozzarella on top.
Top off with some sauteed zucchini slices.
Sprinkle with Paprika
Bake for 45 minutes.
Allow to set and cool for 10 minutes before serving.
Note: It is best to pre-cook most vegetables. This allows them to cook more evenly, reducing the moisture in the quiche and intensifying the flavors. There are exceptions, however: Leafy greens like spinach or kale can be added raw as they wilt quickly in the hot custard and vegetables like onions and bell peppers can cook through during quiche baking if thinly sliced.
Be sure to drain any excess liquid after pre-cooking before adding the vegetables to your quiche filling to help keep it from getting too soggy.
Bernardsville lifestyle blogger Stacy Ling is the author of the new book The Bricks ’n Blooms Guide to a Beautiful and Easy-Care Flower Garden. Follow Ling on your favorite social media channel @bricksnblooms.
It’s charming to recreate this tradition for Mother’s Day.
