Sunday Breakfast: breakfast quiche
is more than just breakfast in my home. It's become a story, a celebration and a time to be creative. Although my Sunday mornings seem a bit routine - boring even: wake up, make breakfast, take pictures, eat and enjoy. It's really the little things that goes into the process that makes each one special and unique.
Take this past weekend for instance when Joshua was in town.
Sunlight flooded through my bedroom blinds, beckoning us to wake. Too beautiful a morning to let it go to waste. So we two, for the first time together, rode our bikes to the market for breakfast essentials. Such a sight we were on our mismatched bikes and matching mismatched outfits. It didn't matter. It was such a luxury biking beside him for a morning errand. Fresh air and quiet roads, just us two. It didn't bother me how crazy my hair must've looked in the resistance of the breeze or that I wasn't wearing makeup, because to him, it's not important. That's love isn't it?
If only all mornings could start off like this. Routine or not. But it's rare moments like these that makes a mundane errand something much more. I find that it's just the little things that make the heart flutter and a boring morning better.
We even invited some friends over to share and to chit chat about nothing.
I love weekends.
Ham and Red Pepper Quiche
3 eggs
1 store bought pie crust at room temperature
½ cup of Italian cheese
½ cup chopped red pepper
¼ cup of chopped cooked ham
½ cup of sautéed spinach (olive oil and garlic)
1 ½ teaspoon of all-purpose flour
½ cup of milk
1/8 teaspoon of Italian seasoning
Salt and black pepper
Preheat the oven to 400 degrees. Press the pie crust into a pie pan, trim the excess dough and roll the top of the crust. Line the piecrust with foil and beans or rice. Bake for 7 minutes then remove the foil and beans or rice, bake for 2-3 more minutes until piecrust is dry. Remove from the oven and reduce the temperature to 325.
Combine cheese, red pepper, ham, flour and seasonings. Beat in the eggs and milk. Pour mixture into the pie shell and bake for 20 minutes or until the filling is set. Let cool for 5 minutes before cutting and serving.