We love to host Sunday brunch. It's the best day of the week to get your favorite people together and have a potluck. Our group of friends is filled with people who know their way around the kitchen, so we always end up with an amazing spread.

I have my usual go-to's that I like to make: Spicy Baked Grits, anything from the Bubby's cookbook, a blood mary bar. But since I have been on a kick cooking my way through David Lebovitz's new My Paris Kitchen, I decided to give the Ham Pear and Blue Cheese Quiche a whirl.

I've never made this more French-style "deep dish" quiche, which definitely requires more cook time, but comes out with a much more impressive presence than using a shallow pie or tart pan. I originally thought I had done a crummy job with the crust, but not much, if any, of the creamy goodness leaked out. David made a great tip to cover the sides and bottom in foil, just in case you have any leaks. Avoiding oven messes is always a good idea! To my surprise, I ended up with a pretty perfect, nicely browned crust. All around, this was so flavorful and an amazing combination of flavors. Heavy cream, a touch of nutmeg, salty ham, pungent cheese. The pear added just a touch of sweet to a stinky cheese that can easily overpower your palate. I am definitely planning to make this again, but vary the ingredients -- the possibilities seem endless! And that excites me.

David Lebovitz Blue Cheese Pear and Ham Quiche | metalandhoney.com