Sundays truly are a day of rest for me. I don’t check my e-mail, I generally ignore house projects (such as the million-mile fence that I’m currently staining every sunny moment, square foot by square foot) and I allow myself to do the things that I like, the things that I may put off all week.
A good Sunday morning for me typically involves coffee or tea, Garrison Keillor on the radio, the New York Times Crossword Puzzle and some sort of food. This past Sunday’s food was an easy brunch fall back: quiche.
My recipe always changes, but for the most part, I believe that you can’t mess up a quiche.
The above quiche featured baby portobellos, breakfast sausage, sweet onions and thyme from the front yard. I was strongly tempted to do a tomato and basil quiche, as I have basil in the back yard, but it’s not quite time for tomatoes, so I decided to wait.
This, of course, begs a question. Is it time for portobellos? The answer: the portobello is actually an overgrown version of the cremini mushroom, and is cultivated year round. It’s also, it turns out, a product of marketing. Prior to the fancy name (meant to remind potential buyers of Portobello Road in London), these mushrooms were not at the top of the produce shopping list.
I think I would have been a little more successful with the crossword if the origin of the portobello had been involved in one of the clues. Alas, the only food answer I knew was Edy’s. (“Slow Churned” brand.)
Sunday Morning Quiche
half pint heavy cream (I don’t screw around with the light stuff.)
1 pre-made pie crust
1 TB. butter, softened
breakfast sausage, cooked
3 oz. cheddar cheese, shredded
1/2 sweet onion, diced
portobello mushrooms, chopped
a few sprigs fresh thyme
salt & pepper, to taste
1. Preheat oven to 400 degrees. Grease pie pan and line with pie crust.
2. Beat together eggs, cream, salt, pepper and thyme.
3. Put onions, cooked sausage, portobellos and cheese in the pie pan. Pour in egg mixture. Bake for 40-50 minutes, or until a toothpick comes out clean.