Brunch Anyone?

Our family gets together for brunch at least several times a year. Among are favorites are quiche, roasted potatoes and roasted asparagus. Just add brown sugar bacon or ham and a coffee cake and you're all set.

This recipe for quiche comes from my sister, Sue. She swears by cubed, rather than grated Swiss, after a particularly memorable dinner mishap years ago. I've never made it any other way. Occasionally, though, I might add a little saute of red pepper and broccoli to one of the quiches for my mother, who can never have too many veggies... despite my warnings that more than few tablespoons of rabbit food will surely make the crust soggy.

For the asparagus, snap off the woody ends and rinse thoroughly. Submerge asparagus completely in cold water (preferable tips down) for at least 15 minutes to remove any remaining grit. Remove and dry. Toss with 1 to 2 tablespoons of extra virgin olive oil and a liberal amount of kosher salt and pepper. Roast on a foil-lined cookie sheet for 10 minutes or until asparagus is crisp-tender. Grate a few tablespoons of Grana Padano over the asparagus before serving.

Quiche

2 unbaked pie shells
8 eggs
1 can evaporated milk
8 oz. Swiss cheese, cubed and divided
1 bunch green onions, finely sliced and divided
salt and pepper to taste

Preheat oven to 350 degrees.

Combine the eggs and evaporated milk, beating with a mixer or wire whisk. Add salt and pepper to taste.

Add half of the cubed cheese and green onions to the unbaked pie shells; cover equally with egg mixture.

Bake until eggs have set, approximately 40 minutes.

Roasted Potatoes

2 lbs. Yukon Gold potatoes
1 tablespoon extra virgin olive oil (or more to taste)
handful of garlic cloves, cracked
kosher salt and black pepper
sprig of rosemary (or thyme)

Preheat oven to 400 degrees. Cover a baking sheet with foil, brushing with a thin coat of olive oil to prevent the potatoes from sticking.

Slice the potatoes into uniform halves (or quarters, if larger). Remove the rosemary from the stem and chop. Remove skins from garlic. Toss potatoes with olive oil, whole garlic cloves (minced would become acrid), rosemary, salt and pepper.

Spread potatoes across the cookie sheet in a single layer and bake for approximately 40 minutes or until potatoes are golden and tender.