Mary’s Weekend Breakfast
Although I do most of the cooking around here, on Sunday morning Mary usually takes over and puts her own ideas to work and does her own thing. Well that’s great because by Sunday I get up late and I usually run out of ideas. Not that bacon and eggs or sausage and eggs are new ideas, but when I do them sometimes they are. Do so try to make such uninteresting items the interest of the moment. But doing that 6 days a week tends to make you run out of ideas. But on Sunday Mary goes to it and makes something very special and here is one of her weekend specials. My Dear Sweet Italian Fairy Godmother nor Aztec Annie never bother her. I suppose they figure she knows more than they do anyway. Maybe so but in any event Sunday Breakfasts ala Mary are the best of the week.
Sunrise Quiche - Crust
- 3 Corn Tortilla’s 6”
- 1 wedge or square of left over Cornbread, may be jalapeno or green chile cornbread
- ½ stick of Butter
Sunrise Quiche – Filling
- 1 or two strips Bacon
- 3 extra lg or 4 lg eggs
- 3 to 4 oz Swiss Cheese
- 1 oz Mozzarella w/jalapeno String Cheese
- 2 cups loosely torn Romaine Lettuce
- 3 Tbpns Half and Half
- 1 Tablespoon canned or fresh diced tomatoes, drained
- Garnish: 1 heaping Tablespoon Sour Cream
Serves two to four.
In food processor, add the 3 tortilla’s torn into 8th’s or smaller, pulse on high ‘til crumbed, add cold butter and pulse ‘til loose dough begins to come together. Press into 11” pie plate thinly and up the sides. (Set processor bowl aside, no need to wash before doing the filling.) Crumble the cold cornbread and press into the butter-tortilla mixture and up the sides to form a crust. Bake at 400º's ‘til edges begin to firm, about 8 minutes. Remove from oven, lower heat to 350º, and let crust cool slightly.
While crust is baking, put bacon strips in microwave on bacon cooker with paper towel on top, or microwave safe plate with paper towel below and on top of strips, for 2 minutes, adding another minute if slices are not crispy looking. Meanwhile, in same processor bowl, add Cubed cheeses and process ‘til finely shredded, in crumbs actually, then crumble and add in the cooked, cooled bacon and pulse ‘til crumbed. Add the torn Romaine to mixture in processor and pulse ‘til also in a crumb state, not ‘til wet.
Place all the cheese, bacon, romaine blend into pie shell, sprinkling to the edges in even layer.
In same processor bowl, (no need to wash) add eggs and half and half, and run on low ‘til blended. Pour carefully over the cheese mixture in shell. Place tomatoes in a narrow ring on top of mixture about 1/3 of distance from center to edges. (This is your ‘sun’ ring.) Bake 25 to 30 minutes in 350º oven until puffed and edges of crust are browned gently.
Remove from oven and serve with a dollop of Sour Cream (your ‘sun’) in center of Tomato ring. Cut in wedges and enjoy with your Sunrise Drink.
- 2 jiggers Tequilla
- 2 jiggers Jose Cuervo™ Margarita Mix
- 4 jiggers Chardonnay Wine
- 2 tsps Maraschino Cherry Juice
- 7-Up or Canada Dry
- Ice cubes
- Garnishes: Thin Lime slices, maraschino cherries
Use 2 lg or 4 reg margarita glasses.
Split the liquid mixture between the glasses, with a couple ice cubes in each, add 7-Up or Canada Dry to fill. Garnish with a cherry and lime slice per glass. Top edges of glasses may be wet then dipped in sugar crystals if desired, before filling. Lavender sugar flakes are nice.