Sunday, November 14, 2010

Weekend Brunch: Potato Crusted Quiche


Pre-marriage I imagined the weekend married life sitting at the kitchen table, wearing robes, drinking homemade lattes, eating breakfast and reading the newspaper. My imagination was almost correct minus homemade lattes (no espresso machine yet), minus the newspaper (news is typically checked on the laptop) and I'm the only one with the robe.

Making breakfast on Saturday and Sunday is one of my favorite things to do. The Potato Crusted Quiche is a combination of my favorite breakfast foods: hashed browns and scrambles.

Potato Crusted Quiche
3 russet potatoes sliced thin
3 eggs
4 asparagus spears cut into 1 inch pieces
1 cup of spinach
2 mushrooms
1 leek
1/2 cup of milk
1/4 cup of crumbled goat cheese
1/4 tsp salt
2 tbs olive oil
dash of pepper

Turn your oven onto 400 degrees. In the meantime slice your potatoes, mushrooms, asparagus and leeks.

In a skillet, get the pan hot and coat the pan with olive oil. Throw the leaks into the pan and saute for 2 minutes until they begin to wilt. Add the asparagus and mushrooms and cook for another 4 minutes. Lastly, add the spinach and cook for another minute. Put all of the sauteed vegetables into a bowl on the side and keep the skillet on the heat.

With the skillet on the heat, arrange the potatoes along the bottom of the pan. This is my favorite part of the recipe even though it always looks the same I feel like I'm creating some type of beautiful rosette.While the potatoes are getting nice and golden on the bottom, whisk your eggs together in a bowl adding the milk, salt and pepper.

   Now take your bowl of sauteed vegetables and pour them over the potatoes in the skillet. Crumble the goat cheese over the veggies and then pour the egg mixture on top of everything.

Put the skillet into the oven and cook for 20 minutes until the eggs are firm in the center. Once done, serve immediately. If you are feeling ambitious, let cool for 5-10 minutes, put a plate over the skillet and flip the skillet over so the plate is on the bottom. The quiche should fall out easily displaying the beautiful golden potatoes, it just depends on how much coffee you've had on this particular weekend morning.

Warning: This quiche goes quickly and you'll be slightly sad when it's gone.


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