I hate breakfast.
I always have.
I might enjoy an egg and toast from time to time but I’m not one to wake up and tuck into a big “breakfast-y” meal. I have tried really hard to like “breakfast foods,” foods but they just don’t appeal to me. So I gave up on them. I started eating what I wanted to eat for breakfast. Turkey sandwich? Sounds good. Leftover spaghetti and meatballs? Why not. Really it doesn’t matter. Now I’m afraid I’ve passed on either genetically or by example this same trait to M. We’re both late eaters, breakfast around 10am works for us- even if we have been awake for several hours.
Sadly, our other two family members do not fall into our breakfast camp. It’s really hard for me to come up with breakfast ideas for them. My trusty fall back is the quiche. It’s easy to make, inexpensive and holds up well in the fridge for several days. I think what I like the most about quiche is that I can use up bits and pieces of things that I have in my fridge. A little bit of an onion, a single zucchini, a few stalks of asparagus, that last corner of a cheese wedge. Alone they’re just sitting, waiting to expire but mix them together and you’ve got something delicious!
I made this quiche using my new stand-by recipe from Bea of La Tartine Gourmande for gluten free dough. I HIGHLY recommend her excellent book by the same name. I’ve used it countless times, one of my all time favorites.
- 5 eggs - preferably free range or organic
- 1/2 c heavy cream
- 1/4 c whole milk
- 1 1/2 cup asparagus pieces - I used white and green
- 3 oz grated manchego cheese
- 3/4 tsp salt
- 1/4 tsp pepper
- OPTIONAL: 1 clove crushed garlic and/or 1/4c chopped onions
- **This is made in a 9" pie dish.
- Prepare your quiche crust, press into the pan and prebake. (Follow the directions for your favorite crust).
- In a large bowl break the eggs and whisk together.
- Add in the cream, milk, salt and pepper and combine.
- Using a spoon combine the asparagus pieces and cheese (garlic and onions as well if using).
- When the crust has been pre-baked, pour the egg mixture into the pie pan.
- Bake at 375F until the center has set, about 45 minutes.
- Enjoy hot or at room temperature.