Easter brunch

We hosted Easter brunch at our house last weekend with quiche, shrimp and grits, and fresh fruit, and Christy brought a phenomonal Cadbury pie baked by a friend of hers.  The quiche was basically Emeril's quiche lorraine with a few add-ins: I layered fresh spinach and chopped tomatoes with the bacon before I covered it with the egg mixture.  I also used a Pillsbury refrigerated pie crust, which is an excellent shortcut for homemade.  The shrimp and grits recipe was from Food & Wine magazine, and you'll notice a recurring theme - bacon!  Our motto is you can never have too much!  Everything tasted fantastic, and it was all pretty simple to pull together, too.  Bon appetit!