I needed to switch up my breakfast during the week so I decided to make a Quiche. Who doesn’t love Quiche? It’s a breakfast pie. And I love pie. So why not make one of the breakfast variety? I had all of the ingredients – Pie crust? Check. Eggs? Check. Cheese? Check. BACON?! Check. So I was all set. All I needed to do was look for the BEST Quiche Lorraine recipe that I could get my hands on. And since I was on my iPhone it was a little more difficult to really peruse all that the interwebs had to offer, but I landed on Allrecipes. There always seems to be a lot of comments to support the recipe in one way or the other. That’s where I found the “Quiche Lorraine I” recipe that I used. I’m sure there was also a Quiche Lorraine II, Quiche Lorraine III, Quiche Lorraine IV, Quiche Lorraine V, and Quiche Lorraine VI recipe as well. Because that’s how Allrecipes rolls. [Read more...]
It’s Like Pie…for Breakfast.
Sunny Anderson’s Baked Purple Mash
I was shopping in Reading Terminal Market over the weekend and I was so excited when I came across Purple Potatoes! When I saw them I knew I had to get them so I could make Sunny Anderson’s Baked Purple Mash. She made this dish on the Comforting Classics episode of her show Cooking for Real and it looked absolutely delicious!
Ingredients
- 3 tablespoons butter, divided
- 3 pounds purple new potatoes, halved
- 3 cloves garlic, smashed
- Salt and freshly ground black pepper
- 3/4 cup heavy cream, warmed
- 1 cup plus 2 tablespoons shredded pepper jack cheese
- 1/2 cup shredded Parmesan, divided
- 1/4 cup panko breadcrumbs
Directions
Preheat the oven to 375 degrees F.
Coat the bottom and sides of an 8 by 8-inch baking dish with 1 tablespoon butter. Set aside.
In a large pot, add enough water to fill 3/4 of the way, and then add the potatoes, garlic and a hefty pinch of salt. Bring to a boil and cook until a fork is easily inserted, but the potatoes still hold their form, about 20 minutes. Strain in a colander and place back over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. Mash the contents of the pot well, and then add the remaining 2 tablespoons butter and the heavy cream. Mash until smooth, but if you like it chunky, leave it chunky. Then stir in 1 cup pepper jack cheese and 1/4 cup Parmesan. Spoon into the prepared baking dish and spread evenly. Stir together the remaining 1/4 cup Parmesan, 2 tablespoons jack cheese and breadcrumbs. Sprinkle the mixture evenly over the top of the potatoes. Bake in the oven until the top is golden brown, about 20 minutes. Serve warm. 
Let me just say how wonderful this was! I loved how creamy the mashed potatoes were. It was the perfect amount of cheese, and I loved the flavor that the garlic added. Mine don’t look as purple compared to how Sunny’s turned out. Maybe her potatoes had more purple in them. 
I served it with Flat Iron Steak and Corn on the Cob, and this meal was a huge hit! I have these little personal Au Gratin dishes and I figured they would work out well for this recipe! They turned out very good!
The only change I made to the recipe was that I substituted cheddar cheese for the pepper jack cheese. We are not pepper jack cheese people so I made a cheese substitution and it worked out very well. I loved the crunchy topping! I’m a huge panko bread crumb fan (that’s all I keep in the house!) and so I was excited to see it listed in the recipe.
This recipe will definitely go in my recipe box to make again.
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