A Boy’s Sunday Brunch
When your kids grow up, the opportunities to eat together, let alone cook together seem few and far between. They are in and out, we’re in and out, and even though I am cooking up a storm, it is often just for two. Pretty soon the nest will really be empty.
My youngest son knows time is fleeting. Days are down to those we can count and he is “out on his own.” I think we’re both feeling the inevitablity of this major transition, even if we are not talking about it much. Around us, incredibly stressful and sad things are happening, so this weekend he decided we must have a big breakfast. Let’s make a happy memory together. Amazingly, he can be incredibly sensitive and perceptive.
With his brother in town we had perfect timing for Gigantic French Toast, Papa’s Fried Potatoes and something Mama whips up. Youngest made the grocery run and brought many of the fixings, mimosas and texas toast. 10am, my boys and I rolled up our sleeves and got cooking. By 1pm we were gathered together, with our significant loves and enjoyed an elegant brunch and each other’s company. I know it will be harder and harder for these impromptu meals to happen, so this day, I just enjoy.
First up homemade mixed berry syrup
Next came Papa’s Fried Taters – the family definitely prefers his to mine!
Mama’s impromptu creamy crustless Tomato, Olive and Spinach Quiche
Texas French Toast
smeared with honey pecan cream cheese and drizzled with our mixed berry syrup.
Tomato and Kalamata Olive Quiche
1 ½-2 Cups sourdough breadcrumbs (rough chop not fine crumbs)
10-12 ea grape or or cherry tomatos cut in ½
1 cup kalamata olives, cut in half lengthwise
2 cups chopped fresh spinach
½ cup sliced yellow onion
1 tsp fresh rosemary finely minced
1 tsp fresh sweet marjoram finely minced
½ tsp fresh thyme leaves
kosher salt (to taste) NOTE olives and parmesan will be salty
¼ tsp ground black pepper
2 large eggs
2 egg yolks
1 cup heavy cream
1 cup 2% milk
¼ cup sour cream
¾ cup grated sharp cheddar cheese
¾ cup shredded parmesan cheese
Preheat oven to 350 degrees
Spray 9” deep pie pan with cooking spray
1. Rough chop day old sourdough bread in food processor, spread in single layer on baking sheet, sprinkled with olive oil and toast bread crumbs, toast in oven 7-10 minutes, until slightly brown and crispy
2. Over medium heat saute onions until slightly soft, 5-7 minutes, add minced herbs, spinach, tomatos and continue cooking until spinach is just wilted, about 5 minutes more. Turn off heat and cool.
3. In large mixing bowl whisk eggs and yolks thoroughly, add milk, cream, sour cream continue to whisk and blend, sprinkle in ground black pepper.
4. Layer bread crumbs in pie pan, next spinach onion mixture. Place tomatoes and olive around in a decorative manner to suit, top with cheeses in even layers.
5. Pour custard mix over vegetable layers, to make sure it is evenly distributed, rap on flat surface before placing in oven.
6. Bake for 45-60 minutes until browned and custard set (test toothpick comes out clean in center.) Baking time will depend on how deep your pie pan/custard.
7. Cool at least 15 minutes before serving to allow quiche to finish setting.