Yesterday was Christmas Day — A VERY white, snowy Christmas in Minnesota!
My husband’s Mother hosted a Christmas Morning Brunch — She asked me to bring something ‘Egg-y’. I made two Breakfast Quiches — One with Spinach and Leek; one with Tomato, Mushroom, and Bacon. Actually, this Quiche-Without-A-Crust is easy and tasty any time of the year!
The Food — Quiche-Without-A-Crust:
I’ve been making this ‘Quiche’ for a number of years. It’s easy, it’s cheesey, it’s versatile — It works well with a variety of veggie combinations. It is great for so many occasions — As a slice of quiche for lunch, as a side dish with dinner, as an appetizer — And I LOVE it for breakfast!
I’ve included the Recipe on my Recipes Page.
The Spinach/Leek Quiche (shown above), I cut into squares and stacked onto a Platter (a Maasha Platter) — Stoneware, slips and ash glazes; with square design in the center.
The Quiche with Tomato, Bacon, and Mushroom, I baked in a Maasha Baking Dish — Wheel-thrown, altered and dented to eight sides, with slips and ash glazes. This form is perfect for baking (and serving) so many goodies — Casseroles, quiches, and more.
All the Snow:
And just to share a bit of our record-breaking snowy December — This is our back deck. Table and chairs we forgot to bring in before the first snowfall.
Happy Holidays everyone!!