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I know most people spend the whole day cooking for dinner, but I have to say, over the years, my favorite thing to do was wake up early with my mom (okay, so she woke up WAY earlier than me), and have a nice bite of breakfast (usually coffee and some pastry) while we watch the Macy’s Thanksgiving Day Parade. This is, of course, long after she has already prepped and put the turkey in the oven.

Well, many years have gone by since I was waking up in that house, now of course I’m on my own, but Paul and I always end up splitting our time between the parents and their respective dinners.

This year, we’re doing breakfast at my mom’s house (Kate and Nathan and the Ri-guy will be there as well),

then we’ll head down to Issaquah (East of Seattle for the non-locals out there reading this), for a large group dinner at Paul’s parents house. And I’m extra excited this year because my dad is driving up from Oregon to spend the weekend with us. This is  VERY special year indeed.

(Riley in his new gear)

So, I told my mom I’d bring breakfast with me. And I’m really excited about what I’m making!

Goat Cheese Quiche with Hash-Brown Crust

Two items are on the menu: Martha’s Goat Cheese Quiche, and some sort of coffee cake pastry thingy (yet to be determined, can you tell???)

I’ll be asking my Tweeps later for recipes (EASY ones only!) for the coffee cake thingy, but for now, I wanted to share the BEST ever recipe for quiche.

I made this a couple years ago for Mother’s Day, mom really loves quiche, and we all enjoyed it. It was actually really easy as it turns out, so I’m going to make and take this year! Make it at home, take it to mom’s! (Hopefully it’ll still be hot/warm when we get there!)

Here’s the recipe:

Serves 6.

2 tablespoons butter, softened, plus more for pan
1 package (1 pound) frozen hash brown potatoes, thawed
12 large eggs
Coarse salt and ground pepper
1 1/2 cups reduced-fat sour cream
1 package (4 to 5 ounces) soft goat cheese, room temperature
4 scallions, thinly sliced

1. Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.

2. Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

3. In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

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