Football Brunch

The Saturday after Thanksgiving we found ourselves hosting my parents and getting ready for the UNC-Duke football game. The UNC-Duke football game is traditionally played over the Thanksgiving holiday and hopefully we can make this an Eibl Family tradition! It was a really close game (came right down to the last play!) and there weren't any hard feelings after the game was over.

Kickoff was at 12:30pm so Patrick and I fixed a quiche and baked fruit compote to have at our house before leaving for the game. Last month we finally did a post for our quiche recipe that we love. I also mentioned that the filling always seemed to overflow and we would be experimenting with the filling. We experimented this time; it's not worth updating the recipe yet though! We will keep you informed when we figure out the right ratio of egg and dairy! We served the quiche with a baked fruit compote. This dish was one of my mom's recipes. She usually serves it as a dinner side dish but I thought it was appropriate for brunch on a chilly Saturday morning! Read on for the recipe.

Quiche
One thing we love about the quiche recipe is that it's so adaptable. You can put whatever kind of filling you want in it! On this particular morning we made a classic ham and cheese quiche. We actually utilized leftover ham from the previous day!

Baked Fruit Compote
Ingredients
1 20 oz can pineapple chunks
1 16 oz can peach slices
1 16 oz can pear slices
1 11oz can mandarin oranges
¼ c butter
½ c firmly packed brown sugar
½ c orange juice
2 tbs lemon juice
½ tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
Instructions
   Drain all fruit.
   Heat oven to 375F. Arrange all fruit in 9x13 baking dish. In small saucepan over medium heat combine all remaining ingredients. Heat and stir until brown sugar is dissolved and butter is melted. Pour over fruit. Bake for 25 minutes or until fruit is thoroughly heated.

And then we went to the football game!

Look at all those smiles!

Too bad Duke lost the ACC Championship game!