I think I’m in love with the concept and idea of brunch. The thought of little sandwiches, crusty bread, panini, pies, quiches, pastries, omelettes and other breakfast foods makes me salivate with visions of bakeries and cafés dancing in my head. I wake up early in the morning (most of the time at 6:30am so that I can get a good jump start to my day) and by the time 8am hits, I am ravenous and I am shoving blueberries and bananas in my mouth like it’s my last meal on Earth. So for a hungry girl like myself, a mid-morning meal with the works fits the bill for that growling tummy of mine.
Lunch and/or brunch has always been my favourite meal of the day. I look forward to lunch more than I look forward to dinner. And even though I adore traditional breakfast foods, I love that breezy relaxed feeling that goes along with a great lunch and/or brunch. Having been in university and grad school for a combined six and a half years, I would get through my days by looking forward to my lunches. I would contemplate where to eat, what to eat, and when to eat. It was always the highlight of my day and it made those god awful 12-hour typing days just slightly more bearable.
Even though this was a lunch time meal at The Grad Lounge, it had brunch written all over it and I think it may have even bumped a meal off of my current top 5 list of favourites because it was THAT amazing and delicious. The amazing swiss and bacon quiche with side spring mix salad and crusty baguette wedge. I gotta say, The Grad Lounge kills it when it comes to their quiches and pies and I don’t even care that quiches are slightly fattening because of the pie crust and egg/custard/cream/milk composition; they’re mouthwateringly good and I would choose a quiche meal over a rice one or sandwich/wrap one any day. THAT’s how much I adore these. I’ve had two of The Grad Lounge’s quiches and pies thus far: 1) cheddar broccoli quiche with grilled zucchini and 2) sweet potato and mushroom pie. I loved them both, but this swiss and bacon one just knocked it out of the park, so much so that I didn’t want to finish my meal because I didn’t want the yumminess to end.
While the cheddar broccoli quiche was softer and airier and more tofu-like in consistency, the swiss and bacon one was denser and more “solid”, almost like a thick slice of pizza with egg. It was cheesy, eggy, and full of smokiness from the bacon, and the green onion and chive flavour was a great complement. We do eggs at home this way a lot, scrambling them with some green onions or chives and sometimes adding bacon crumble into the mix.
Egg in and of itself is a blank canvas. Unless you season it, it’s bland so it works perfectly for dishes like these where you can really go crazy with adding things and working with combinations of foods and flavours (things like spinach and feta, broccoli and cheddar, and in this case, swiss and bacon). The flavour of the baked egg doesn’t end up competing and clashing with other foods. The cheese flavour was very subtle, but very well done as you can see the cheese bubbled and browned perfectly off the edges. The whole dish just worked and the crusty baguette wedge was a really nice touch too. This right here is the epitome of a fantastic brunch dish 😀
The Grad Lounge is located at 166 South Ross at the York University Keele campus. They will be closing for the summer THIS THURSDAY (June 30th) and will be open from 12pm-5pm for the next several days, so drop in to get your last fix of the summer and to give Mike and Paul a big thanks for all their hard work.