A Cozy Make-Ahead Fall Lunch (That Let Me Actually Enjoy My Guests)

There’s something special about gathering friends around the kitchen island for a long, lazy lunch. My favorite kind of hosting is the kind where the work is done before the doorbell rings. For this fall menu I did all the prep the day before, so on the day I just filled the crusts, slid everything into the oven and had it coming out warm as my guests walked in.

The Menu

Quiche Lorraine, from Preppy Kitchen
Spinach, Feta & Sun-Dried Tomato Quiche, from Cup of Yum
Autumn Pear & Pomegranate Salad with Maple-Candied Pecans
Apple Cinnamon Rolls, from Sally’s Baking Addiction
Fresh Fruit Salad: watermelon, cantaloupe, honeydew, oranges, grapes and strawberries

My Shortcut: Store-Bought Crust

I used refrigerated pie crusts from Aldi for both quiches. Nobody knew, and it saved me a good hour. A fluted dish makes them look homemade. A great find from Walmart!

The Plan-Ahead Timeline

The day before: prep everything

Chop the vegetables for the quiches.
Cook and crumble the bacon.
Whisk the egg mixture for both quiches and refrigerate it, covered.
Wash and dry the lettuce, then store it in a towel-lined container.
Make the dressing.
Set the table.

Just before guests arrive: bake and assemble

Fill the crusts and bake the quiches.

Bake the cinnamon rolls. Time them to come out right as the doorbell rings, because the whole house smells amazing.

Slice the pears and assemble the salad last so the pears don’t brown. Dress it at the table.

Setting the Table

Since it was nearly Halloween, I went a little playful. The black-and-white striped scalloped plates and polka-dot napkins with orange trim are from My Mind’s Eye. Their party goods make it easy to set a pretty table without breaking out the good china. I added a ruffled “BOO!” runner, cordless lamps and a candle for a warm glow. Fun paper plates mean fun cleanup, too.