In my Tupelo Honey Cafe cookbook there’s a section on brunch recipes and as someone who loves breakfast foods at dinner, I decided to cook from it this past weekend. In fact, when D and I ate at the Tupelo Honey Cafe back in May of last year, I actually ordered the Sweet Potato Pancake that was topped with whipped peach butter and spiced pecans. Needless to say I can’t wait to try it out myself.
For our main course I made Broccoli and New Potato Quiche. The authors describe it as being a “cheesy quiche that is heartier than some with its new potatoes and cream. It’s reminiscent of a classic scalloped potato casserole with the addition of broccoli, all perched atop a flaky pie crust. This is also a winning addition to a chilly fall evening, a fireplace, and a glass of wine.” If you did what I did which was use a pre-made crust, it was extremely easy and quick to make. I love quiches (perhaps it is the Francophile in me) and this version did not disappoint.
BROCCOLI AND NEW POTATO QUICHE
2 PIE CRUSTS
3 LARGE RED NEW POTATOES
1 BUNCH BROCCOLI (6 TO 8 OUNCES), CUT INTO SMALL FLORETS
2 TEASPOONS UNSALTED BUTTER
1/2 LARGE ONION, DICED
3/4 CUP HEAVY CREAM
1 TEASPOON SEA SALT
1 TEASPOON FRESHLY GROUND BLACK PEPPER
1 CUP SHREDDED SHARP CHEDDAR CHEESE (ABOUT 4 OUNCES)
PREHEAT THE OVEN TO 350 DEGREES. ONCE PREHEATED, BAKE THE CRUSTS FOR ABOUT 10 MINUTES, OR UNTIL LIGHTLY BROWNED.
BRING A MEDIUM SAUCEPAN OF WATER TO A BOIL, ADD THE POTATOES, AND COOK FOR ABOUT 15 MINUTES, OR UNTIL THE POTATOES ARE TENDER, THEN TRANSFER TO AN ICE BATH USING A SLOTTED SPOON SO YOU CAN REUSE THE COOKING WATER. ADD THE BROCCOLI TO THE BOILING WATER AND BLANCH FOR 2 MINUTES BEFORE TRANSFERRING TO THE ICE BATH.
MELT THE BUTTER IN A SMALL SKILLET OVER MEDIUM HEAT AND SAUTE THE ONION FOR 6-8 MINUTES., OR UNTIL TRANSLUCENT. SET THE ONION ASIDE. IN A LARGE BOWL, BEAT THE EGGS AND WHISK IN THE CREAM, SALT AND PEPPER. REMOVE THE POTATOES AND BROCCOLI FROM THE ICE BATH AND DRY ON PAPER TOWELS. DICE THE POTATOES AND SET ASIDE.
TO BUILD THE QUICHE, BEGIN WITH SPREADING 1/4 CUP OF THE CHEESE ON THE BOTTOM OF THE CRUST AND THEN LAYER THE POTATOES, BROCCOLI, AND ONION. COVER THE VEGETABLES WITH THE REMAINING CHEESE AND POUR THE EGG MIXTURE EVENLY OVER THE TOP. PLACE THE PIE PAN ON A RIMMED SHEET PAN AND BAKE FOR ABOUT 50 MINUTES, OR UNTIL GOLDEN BROWN. LET REST FOR 5 MINUTES AND SERVE IMMEDIATELY.
YIELDS 2 PIES
To accompany the quiche I made a Mushroom Sweet Potato Hash. Although I was initially skeptical over the pairing of a sweet potato with mushrooms, it actually tasted quite good. This was also simple to make although once it is prepared you should serve it immediately so keep this in mind as I wouldn’t necessarily say that any type of hash really “keeps.”
MUSHROOM SWEET POTATO HASH
4 CUPS WATER
1 LARGE SWEET POTATO, PEELED AND DICED
2 TABLESPOONS OLIVE OIL
1 POUND MUSHROOMS, STEMS REMOVED AND DISCARDED, CAPS THINLY SLICED
1/4 CUP SLICED GREEN ONIONS, WHITE AND GREEN PARTS
2 TEASPOONS MINCED SAGE
1 TEASPOON HOT PEPPER SAUCE
2 TABLESPOONS TUPELO HONEY
1/8 TEASPOON SEA SALT
1/8 TEASPOON FRESHLY GROUND BLACK PEPPER
BRING THE WATER TO A BOIL IN A HEAVY SAUCEPAN. ADD THE SWEET POTATO AND BLANCH FOR ABOUT FIVE MINUTES, OR UNTIL THE POTATOES ARE JUST FORK TENDER. REMOVE THE POTATOES AND TRANSFER TO AN ICE BATH. HEAT 1 TABLESPOON OF THE OLIVE OIL IN A HEAVY SKILLET OVER MEDIUM-HIGH HEAT AND SAUTE THE MUSHROOMS FOR 3-4 MINUTES, UNTIL JUST TENDER, AND SET ASIDE.
IN A LARGE BOWL, COMBINE THE SWEET POTATO, MUSHROOMS, GREEN ONIONS, SAGE, HOT PEPPER SAUCE, HONEY, SALT AND PEPPER. IN A NONSTICK SKILLET, HEAT THE REMAINING 1 TABLESPOON OF OLIVE OIL OVER HIGH HEAT AND ADD THE POTATO MIXTURE. SAUTE FOR 8-10 MINUTES, UNTIL THE MIXTURE IS CARAMELIZED. SERVE IMMEDIATELY.
MAKES 4 SERVINGS