Perfect Picnic Quiche
Living in Texas means there are short windows of truly pleasant weather when you can linger outside and lose all sense of time. I like to seize those moments by taking a meal outdoors. Quiche may not be your go-to picnic meal, but I love how easy they are to make and share. I’m adding two to the menu today: Mushroom, Spinach, and Swiss, plus Asparagus and Fontina.
For a bright and colorful spread, I’m making Blackberry Watermelon Skewers and Strawberry Poppy Seed Salad. Both add a freshness to the meal that feels just right for warmer days, and my little sous chef (Crew) even jumps in to help assemble! For dessert, I’m baking light, buttery Lemon Tea Cookies. I’m also sharing a few staples that I keep on hand for easy picnic packing, like a mesh food cover, jars for individual salads, and a silverware caddy.
This menu reminds me that it doesn’t require much to celebrate time together—or to take an ordinary day and make it memorable with a simple meal under a summer sky.
from Magnolia Table Cookbook
and
from Magnolia Table Cookbook
a savory pastry crust filled with an egg-based custard mixed with assorted cheeses and vegetables
fresh blackberries, cubed watermelon, mozzarella balls, and fresh mint leaves drizzled with balsamic glaze and sprinkled with sea salt
spinach and arugula salad tossed with a strawberry poppy seed vinaigrette and topped with strawberries, candied pecans, and shaved parmesan
mini lemon-flavored shortbread cookies coated in powdered sugar
