Thursday, July 12, 2007

Breakfast this morning....

was a potato quiche. We have always had wonderful potatoes from the garden and tons of them so we came up with a long list of breakfast recipes to use them. This has become a favorite. Dont skim on the cheese! Use a good, flavorful aged cheddar and fresh flavorful herbs. Everything works in this from mushrooms to tomatoes, leeks and spinach. Be creative. Go wild!

Butter a 9X13 baking dish
Grated potatoes, enough to cover the bottom of a baking dish
Do not pat the potatoes into place. Allowe them to stay loose as it will allow the filling to .. fill in around them.
Slice julianne a small green zuchinni, yellow squash, 1/2 cup leek rings, and 1/4 cup finely diced red peppers
Sprinkle with 1/2 teaspoon sea salt
Cover with 1 cup grated extra sharp cheddar cheese
Pour 3 tbsp melted butter over the top
1 bunch parsley, chives, chopped and sprinkled over top of the cheese

Quiche filling:

1 cup whipping cream
1 cup light cream
5 eggs
1/2 tea ground mustard powder
freshly grated pepper to taste
1/2 tea sea salt

Whisk together and gently pour over the entire casserole.

Bake 325 for 1 hr until a knife comes out clean.
Serve immediatly