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This Hearty Winter Quiche is the perfect dish to serve at a holiday wine party or festive brunch. With a crust made with grits and a sweet potato, sausage, collard greens filling, this quiche can be made in advance. Looking for wines to pair with this hearty entree? The Sonoma-Cutrer Russian River Pinot Noir and the Cutrer Chardonnay sip smoothly and offer variety for a crowd, too.
The holidays are almost upon us, friends.
Who’s excited? Who’s a little anxious? Who’s downright stressed?
To be honest, I’m more anxious about traveling for Thanksgiving than I am hosting Christmas. And if that doesn’t say something about me, I don’t know what will.
Here’s the thing, though: That Sonoma-Cutrer Russian River Valley Pinot Noir has me thinking about the holidays. With its gorgeous ruby red color, how could I not?
To me, the holidays are about gathering the people I love in one place and spending time together. Preferably with food and drink because hey, I’m a food blogger, and y’all know that’s my jam.
Holidays have always been a big deal in my family—and we hosted a fair share of festivities throughout the years growing up—but it wasn’t until college that I got a taste of being a host on a regular basis, even though the stakes were significantly lower and the gatherings were for non-holidays.
My final year of college, a few friends and I had something we called our Sunday Night Dinner Family. We all worked together at the student newspaper, and Sundays were workdays. We spent a portion of the day laying out and producing the Monday paper. Once our work was sent off to press, we came together for a communal meal at one of our houses.
The idea was simple: Every Sunday night, one of us would make a meal for the whole “family,” serving a favorite recipe paired with wine and good conversation.
Since we were college students, we didn’t know much about wine, nor were we gourmet chefs (though I will attest that our cooking was ALWAYS delicious!), but we had fun, and every Sunday night was an adventure.
And ten years later, I’d like to think that this Hearty Holiday Quiche, paired with Sonoma-Cutrer wines, would have made a fabulous Sunday Night Dinner.
Ever since we visited Napa last September, Winston and I have enjoyed discovering new wines. Last month, we got the chance to try some Sonoma-Cutrer wines at an event at a local park. And today, I’m thrilled to collaborate with Sonoma-Cutrer on this holiday-centric wine party!
Their Cutrer Chardonnay brings creaminess and bright acidity to the table. It’s not heavily oaked, which is a plus since a lot of oak equals a headache for me these days. With aromas of caramel, roasted nuts, honey, nectarine and honeydew and flavors of peach, apple and crème brulee and light touches of vanilla and oak spice, this chardonnay drinks easily and pairs beautifully with a our hearty quiche.
The Russian River Pinot Noir looks the part of a holiday wine, a gorgeous red. With blackberry and vanilla scents, this pinot noir has a rich texture, balance and brightness with its flavors of cherry, tobacco and spice. When our families visited last weekend, they were so impressed by this pinot noir’s balance and flavor.
Needless to say, both the pinot noir and chardonnay pair well with the Hearty Holiday Quiche and offer different flavors to guests at the party. And you can order your own through the Sonoma-Cutrer website. With easy ordering and quick delivery, my wine was on my doorstep within a week of placing my order! ALSO, you can visit Sonoma-Cutrer in Sonoma County for Tours/Tastings at the winery if you happen to be in the area or be visiting!
Now, it’s time for a quiche confession: the crust was a happy accident.
Initially, I planned to make a cornmeal crust—a nod to cornbread dressing—but when I opened my cornmeal… let’s just say that it wasn’t going to work. So I did some quick thinking (because I had to make and chill the crust ASAP if it was going to be ready to bake for that evening) and found grits in my pantry.
And as a Southern girl, y’all know I love me some grits, though I’ve never used them in baking. So I used them in place of the cornmeal, saying a quick prayer as I mixed the crust together. I tossed it into the fridge with fingers crossed, hoping against hope that the grits would turn out to be a positive addition.
It wasn’t until the final product came out of the oven that I realized that the grits were BRILLIANT. They add an interesting texture AND flavor to the crust, and it crisped up nicely in the pan, too!
When paired with the sweet potato-homemade pork sausage-collard green filling of the quiche, the crust makes a statement while also complimenting the other flavors of this quiche.
And personally, I think it’s going to be a hit at the holidays because this Hearty Holiday Quiche is SO versatile! (I mean, who doesn’t love a quiche?!?)
It can be served and paired with wine for a mid-day brunch get-together or an evening party. It can be served as a meal by itself or a finger food. It can be made vegetarian by omitting the sausage. Heck, you could even serve it (sans wine) for breakfast. Because quiches are good for breakfast, too!
Basically, this recipe is a holiday behemoth, and I think we should all add it to our menus.Print
Erin is a professional photographer who has a penchant for baking and cooking. She discovered her love of all things in the kitchen during her collegiate years. On her blog, The Speckled Palate, she shares tried and true seasonal recipes from her kitchen with a side of Southern flair.