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Sunday Breakfast


Perfect weekend to scramble up some farm fresh eggs from Blue Moon Acres or try your hand with a spring asparagus quiche – Spring is the time to enjoy fresh produce and sweet strawberries… add sausage from Manny’s natural meat, throw in mushrooms from mushrooms etc.  add a ready to go salad from Bread & Spoon, spices to spice up your day from Cottage Spice and don’t forget the pastries! Keep it simple with Real Simples recipe for a basic quiche and then add the veggies of your choice!

  1. 1 9-inch refrigerated piecrust
  2. 2tablespoons olive oil
  3. 2 medium onions, chopped
  4. Kosher salt and black pepper
  5. 1cup fresh flat-leaf parsley, chopped
  6. 4 large eggs
  7. 3/4cup half-and-half
  8. 1/8teaspoon ground nutmeg
  9. 8ounces Gruyere, grated
  10. 4cups mixed greens
  1. Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
  3. In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
  4. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche.
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