Bring savory pies to the party.
Flaky pastry, chicken in a rich gravy, and quiche with a silky egg filling work just as well for brunch as they do for dinner. Make a whole pie to share, or bake a tray of minis for guests to pick up between conversations.
Here are six ways to serve pot pie and quiche, with palm leaf plates for catering and easy entertaining.
1. At Home with Friends
A big pie to slice at dinner and a make-ahead quiche for brunch.
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Family-Size Chicken Pot Pie — Bake chicken, carrots, and peas in a thick thyme gravy between two layers of pastry. Let the pie rest before cutting it into wedges. Serve on 10-inch disposable dinner plates with roasted green beans.
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Make-Ahead Spinach & Feta Quiche — Bake the quiche the day before brunch. Serve it by the slice on 8-inch palm leaf plates with a small green salad.
Keep a serving knife beside the whole pies and set out wooden forks. A knife comes in handy for a firm crust.
2. Office Catering
A quick bite for the morning meeting and a hot lunch for the team.
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Mini Quiches with Coffee — Set one bacon and Gruyère mini quiche on each 4-inch disposable plate. Arrange the portions by the coffee so guests can pick one up on their way to the meeting.
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Individual Chicken & Mushroom Pot Pies — Serve each pie hot on a 10-inch palm leaf dinner plate with a scoop of mashed potatoes or a crisp green salad. The same portions work for a casual catered dinner.
3. The Wedding Brunch & Cocktail Buffet
Golden pastry and small portions for a dressed-up spread.
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Hot Mini Chicken Pot Pies — Fill bite-size pastry shells with chicken, tender leeks, and a spoonful of gravy. Top each with a round of puff pastry, bake until golden, and pass them hot on trays at cocktail hour.
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Four-Flavor Mini Quiche Assortment — For a wedding brunch, set out bacon and Gruyère, spinach and feta, mushroom and leek, and broccoli and cheddar. Label each flavor so guests can pick their favorites.
Use 6-inch palm leaf appetizer plates for a pair of bites. Try a mini pot pie alongside a mini quiche, or two different quiches from the buffet.
Easy Serving, Simple Cleanup
Set small stacks of plates beside the appetizer trays and bring out the dinner plates with the hot pies. The natural grain of palm leaf adds texture to the table, and cleanup is simple after the last slice.
