A marathon of a brunch

10-10-10. The Chicago Marathon.

While thousands of people were busy running 26.2 miles through the streets of Chicago, I sat back, relaxed and had mimosas and bunch on my patio. Ok, so I got up and ran 4 miles before making brunch…and got passed by the Kenyan’s twice.

On the menu was:

I’m going to have to ATTEMPT to do the scones justice and give them their very own post. For today, you’ll have to settle for the quiche and candied bacon.

Artichoke quiche taken from weightwatchers.com:


1 spray(s) cooking spray
2 tsp olive oil
1 medium onion(s), red, thinly sliced
13 3/4 oz canned artichoke hearts, without oil
1/2 tsp dried tarragon
1 cup(s) regular soy milk
2 large egg(s), lightly beaten
2 large egg white(s), lightly beaten
3 oz regular soy cheese, grated mozzarella variety, divided (about 3/4 cup)
1 tsp lemon zest
1/2 tsp table salt
1/4 tsp black pepper


  • Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray. Boil 4 cups of water in a medium saucepan.
  • Heat oil in a medium skillet over medium-high heat. Cook onion until softened, stirring occasionally, about 5 minutes. Add artichoke hearts and tarragon. Cook until artichokes are heated through, about 2 minutes.
  • Meanwhile, whisk together milk, eggs, egg whites, 1/2 cup of cheese, lemon zest, salt and pepper. Pour into prepared pie plate. Scatter onion mixture evenly over egg mixture. Sprinkle with remaining 1/4 cup of cheese.
  • To bake quiche, create a water bath: Set a large sheet pan with sides on a flat surface. Place pie plate on sheet pan. Pour hot water around pie plate so it goes 1/2 inch up sides of pie plate (do not get water on quiche). Carefully lift sheet pan to prevent splattering water and place in oven. Bake in water bath until quiche is set in center, about 45 minutes.
  • To remove pie plate from water bath, slide 2 large spatulas under pie plate and remove pie plate from oven (make sure to wear oven mitts). Leave sheet pan in oven so water can cool before removing pan from oven.
  • Turn oven to broil. Broil quiche 3 inches from heat until golden brown, about 2 minutes. Cool 5 minutes before cutting into 8 pieces.

Accidentally candied bacon

I’m not sure exactly what I was trying to do with this bacon but it turned out pretty good. I just knew that I didn’t want bacon sitting around and I might as well have company help me consume it. Much healthier to split a package of bacon up amongst friends than to consume it all by oneself.

My initial plan was to pop the bacon in the oven(still on 350F for the quiche) with some freshly cracked pepper on it and a nice dusting of brown sugar. Doesn’t that sound tasty? Well, I went to the cupboard only to discover that I was out of brown sugar. I did find some maple syrup though. So, I layed the bacon out on a tray, generously cracked fresh black pepper over it and gave it a nice covering of maple syrup.

I popped it in the oven and headed out to the patio to enjoy a mimosa and start in on the brunch foods. I got a little distracted by watching the marathoners and forgot that my bacon was in the oven all together.

The maple syrup may have gotten slightly over-cooked and became more of a toffee like substance that turned in to almost candied bacon when it started to cool. The final consensus: surprisingly tasty and all the bacon was consumed. What a successful mistake!


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