Last night I looked through hundreds of photographs of us, our home, our family, Briana as a baby, old pictures and new. Every photo has a story to tell, every photo has something special and all of them with a memory attached. Looking through these snapshots of the past gives me feelings of insane satisfaction and happiness. It’s amazing how much we change as we age. Even when we take good care of ourselves the process of aging is inevitable. It’s the way of life. As I looked through those photos I couldn’t help but miss the days Briana was a baby. Her face has changed so much, yet her expressions remain the same. I simply could not imagine life without photographs.
I couldn’t imagine life without yummy food either. That’s why I cook.
Speaking of delicious food, this Crustless Cheesy Potato & Spinach Quiche is absolutely delicious. I served it with salad for dinner one night and it doubled up as a great lunch the next day.
This quiche makes a fabulous brunch addition for Mother’s Day. Serve it with a mimosa, breakfast sausage, maple bacon and you’ll make mom very happy.
- 5 small butter potatoes, sliced ¼" thick
- ¼ cup leeks
- 2 tablespoons olive oil
- 6 large eggs
- 1 cup spinach
- 2 garlic cloves
- ½ cup white organic flour
- ½ teaspoon salt
- ¾ cup whole milk
- ½ cup fat free half and half
- 1 cup grated Gruyère cheese
- 1 bunch chives, chopped
- salt and pepper to taste
- Preheat the oven to 350 degrees.
- Place the sliced potatoes in a small saucepan, cover with water, add a little salt and bring to a simmer. Cook the potatoes until tender, but not falling apart, about 10 minutes. Drain the potatoes and set aside.
- Heat olive oil in a skillet, add garlic and leeks and sauté about 2 minutes.
- Stir in spinach and cook a few minutes until wilted.
- In a medium mixing bowl whisk together flour, salt and eggs. Add milk and half and half.
- Stir in the spinach leek mixture and cheese. Season with salt and pepper.
- Grease a 9 inch baking pan. Arrange potato slices on the bottom, pour in the egg mixture.
- Bake until golden and puffed, about 1 hour.
- Sprinkle with a little salt and chives.