Breakfast and Brunch

St. Paddy's Day Brunch: Ruben Quiche and Green Agave Cocktail

This St. Patrick's Day, the B Ocean Fort Lauderdale Hotel is asking you to drink (and eat) outside the box.

Sure you could go anywhere and have some green beer and corned beef and cabbage, but have you ever asked yourself, "why on earth would I want to consume cheap beer laced with green dye?"

Instead, how about starting your St. Paddy partying with an innovative,

yet still appropriately-themed brunch?

Read Also: Top Ten Irish Bars

We suggest heading over to B'stro on the Beach for a slice of their Ruben quiche ($11), made with corned beef, Swiss cheese, and plenty of sauerkraut.

What to drink? A green agave cocktail ($10) made with Herradura silver tequila and melon liqueur and available at SAIA.

Both are available this weekend, or invite some friends over and make them at home with these recipes, courtesy of B'stro on the Beach and SAIA.

Ruben Quiche

1 cup plus 3 tablespoons finely crushed crackers
1 tablespoon rye or all-purpose flour 
2 tablespoons plus 1-1/2 teaspoons butter, melted

5 green onions, chopped
1 tablespoon butter
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1 package (2-1/2 ounces) deli corned beef, cut into 2-inch strips
1/2 cup sauerkraut, well drained
4 eggs
1 cup half-and-half cream
1 tablespoon all-purpose flour
1/2 teaspoon ground mustard
1/4 teaspoon salt


In a small bowl, combine the cracker crumbs, flour and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until edges are lightly browned.

Meanwhile, in a small skillet, sauté onions in butter until tender; set aside. Sprinkle 1/2 cup cheese over crust. Top with corned beef, sauerkraut and remaining cheese. Whisk the eggs, cream, flour, mustard, salt and reserved onion mixture; pour over cheese.

Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings

Herradura Green Agave Cocktail
1 1/2 oz. Herradura Silver tequila
3/4 oz. melon liqueur 
1 lime


Add tequila, melon liqueur and a squeeze of lime into a shaker with ice. Shake for 15 seconds. Pour into a chilled cocktail glass. Garnish with shamrock carved lime and serve.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss