*Note from Megan – Hey guys, I’m still on my blogging vacation, but wanted to introduce another lovely and talented guest blogger to all of you! Meet Jen from Big Binder. Jen blogs about things to do with your kids in Grand Rapids, Michigan. Please note that Jen is not a food blogger, which makes her willingness to not only make a special meal, but take pictures while making it all the more appreciated! Another fun thing is that I actually know Jen in real life, and she’s really funny and friendly. So go check out her blog and show her some food blog support!
*p.s. how great is it that her kids made this meal while Jen took the pictures??
A few weeks ago, my Bible Study had our last meeting until fall. This always makes us very sad, so we console ourselves by eating an enormous, delicious breakfast. I particularly enjoyed a dish made by Vegetarian Kim, who brought a Potato Quiche.
Vegetarian Kim has a bumper sticker that says, “No, I DON’T have any spare ribs!” She also has some mad skills in the kitchen, which is much to my benefit as I am not so hot at making the non-meat dishes that my family will accept as a ‘real’ meal.
• About 8 Redskin potatoes
• ¼ Cup of Olive Oil
• Adobo seasoning
• Stale bread, approximately 5 slices depending on the size of the bread. Enough to cover the bottom of a cast-iron skillet.
• Melted butter, enough to brush the bread on both sides
• 10 Eggs
• 3 cups shredded cheese
• Fake bacon bits *this is a point of contention for some folks, who would rather use real bacon and have a mostly-meatless dish rather than soy bacon-flavored bits. It’s really your call.
First, roast the potatoes. You’ll cut the potatoes into quarters. Pour in the olive oil. Then add a few shakes of the Adobo seasoning. Mix it well. Roast in a cast iron skillet at 450 degrees for about 20 minutes, or until nice and brown. Resist the urge to just eat them now, and instead pour into a bowl to cool; and set them aside.
Now you’re ready to assemble the quiche. Gather your next set of ingredients. Brush both sides of the bread with melted butter and cover the bottom of the pan evenly. Be careful if it’s still hot from the potato roasting. If you need to cover up a spot or two, just stick a potato in, skin side down. Sprinkle a layer of cheese on. Put down a layer of roasted potatoes. Break the eggs into a bowl, and whisk together with a few shakes of salt and pepper. Pour ½ the eggs over the potatoes, and sprinkle some more cheese. Repeat a layer of potatoes. Then another of eggs and cheese. Finish off with a layer of crumbled, cooked bacon or bacon like bits as you like. Cover with foil, and bake at 350 for 25 minutes. Remove foil, then bake another 5 minutes. Let cool for 10 minutes before serving.
My kids are available all summer, should you need assistance with this recipe. Enjoy!