JCB LIVE Wine Styles: But First, Brunch with homemade quiche and a Ramos Fizz.

Brunching is a favorite pastime for many of us, and we have the ultimate combo for you. Join Jean-Charles and Donnell as they attempt a delicious Quiche Lorraine and a Ramos Fizz. Quiche Lorraine Recipe: INGREDIENTS • 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust • 4 large eggs • 1/2 cup whole milk • 1/2 cup heavy cream or heavy whipping cream • 1/4 teaspoon each salt and pepper • up to 1 cup shredded Gruyere and Comte cheese • up to 2 cups add-ins ( bacon, ham, spinach, mushrooms, etc.) DIRECTIONS • Pie crust: I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking • Preheat oven to 375°F. Partially blind bake your pie crust. Crust can still be warm when you pour in the filling. • Reduce oven temperature to 350°F • In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins. • Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving– it’s fantastic at room temperature! Gin Fizz Recipe INGREDIENTS 1 cup gin 1 cup orange juice 1 cup sweet and sour 1/2 cup cream or 1/2 & 1/2 2 heaping tablespoons powered sugar 1 whole egg DIRECTIONS Fill blender 3/4 full with ice Add all ingredients Blend until smooth Top with fresh ground nutmeg