I am Laura.
Laura I am.
I do not like an egg with ham.
I do not like them poached or fried. I do not them sunny side.
Not scrambled hard, or boiled soft. Not eaten cold or held aloft.
Not dressed with onions, salt or cheese, not even with a pretty please.
I would not, could not eat an egg. You can not make me, please don’t beg.
I’ve tasted them and tried a lotta, but I can’t eat a light frittata.
I like my breakfast fruit and tea served sweet and cold and just for me.
I’m not like other morning folk, I don’t like eggs and that’s no yolk.
I did, however, whip up this pretty little quiche for a recent family brunch. I enjoy cooking with eggs, as long as I don’t have to eat them. I guessed on all of the measurements, but my guests all said they like it. Hope you do too.
1/2 cup half and half
1 cup fresh spinach washed and de-stemmed
1 medium sliced tomato
1 cup grated cheddar cheese
1 prepared pie crust, fluted
Preheat oven to 375.
Whisk eggs and cream. Add salt and pepper to taste. Add I cup cheddar cheese. Fold in fresh spinach that has been washed and torn into bite sized pieces. Pour mixture into prepared pie crust. Top with sliced tomatoes. Bake for 45 minutes or until the center of the pie remains firm when you jiggle it. Remove pie from oven. Cool slightly. Slice and serve.