It’s Friday and I am already looking forward to the weekend. I treasure the time our family can spend together with the rush of the week behind us. Saturday mornings are my favorite. It’s a chance for us to enjoy a leisurely breakfast, linger over a cup of coffee and discuss plans for the day. After all, Saturday is our day to rest and recharge.
It’s the one day I actually don’t mind getting up early. The boys, sleepy-eyed, in their pajamas, waddle into our bedroom. They are so excited to have “papa” home that the plan for him to catch up on sleep just doesn’t happen.
The morning sun beams through our large window as I make my way to the kitchen. I turn on my favorite radio station and make a green smoothie or a fresh fruit snack to hold the boys over, while I prepare breakfast. More time for a morning meal means I can make something special.
Last weekend, a potato crust quiche I made was a big hit! To save time, I actually made the crust the night before and kept refrigerated. In the morning I made the filling and baked the quiche.
You can make the quiche with any vegetable you’d like. I have included a recipe that calls for asparagus as I think it pairs well with eggs. This is also a great way to use up any leftover roasted asparagus.
3 medium potatoes (shredded and frozen)
Favorite herbs and spices (garlic powder, dry dill, rosemary, etc.)
Salt and pepper
Butter (for greasing)
- Preheat the oven to 400 degrees F.
- Thaw the previously frozen shredded potatoes. Mix with a few dashes of herbs, spices, salt and pepper.
- Grease a pie pan; press the potato mixture into the pan and up the sides like a pie crust.
- Bake until slightly brown and crispy, about 15-20 minutes.
- Remove from oven, let cool slightly.
1 bunch asparagus (cut into 1-2 inch pieces)
1 onion (sliced)
2 garlic cloves (minced)
1 tablespoon butter
1 cup milk or half & half
½ cup cheese (shredded, I recommend Gruyere)
Salt and pepper to taste
- Melt the butter in a pan over medium heat. Sauté onion and garlic until tender but not brown.
- Add the asparagus, sauté until tender but not limp (skip this step if using previously cooked asparagus).
- In a medium bowl, whisk the eggs, milk, cheese, salt and pepper.
- Fill the potato crust with the onions and asparagus.
- Pour the egg mixture over the filling; make sure to spread it evenly.
- Bake at 400F, 30-40 minutes or until the eggs set.
- Let the quiche cool for about 15 minutes before cutting.
Have a blessed weekend!!!