GINNA PARSONS: Father’s Day meal calls for Plan B

GINNA PARSONS

GINNA PARSONS

On Mother’s Day, my husband and kids prepared a lovely brunch for my mother-in-law and me at our house. So when Father’s Day rolled around, I wanted to return the favor by preparing a nice breakfast for Charlie.

I decided early last week that I’d make a quiche with bacon and Cheddar cheese, some blueberry muffins and fresh seasonal fruit.

On Friday morning, I noticed Charlie had moved an 8-ounce package of frozen ground pork from the freezer to the fridge (leftover from a new meatloaf recipe we tried a few months ago), but I didn’t think anything of it.

On Saturday morning, when I went in the kitchen to pour myself a cup of coffee, I found him in the midst of preparing for our breakfast – you guessed it – a quiche.

Granted, he was using ground pork and Mozzarella, but still … who wants quiche two days in a row?

So when I went to the grocery store later that day, I had to regroup. I went to Kroger with an open mind and no grocery list. I walked the perimeter of the story trying to come up with ideas.

Finally, I decided to make some ham and cheese muffins (I wrote about them in 2009), skillet potatoes with onions, and fresh seasonal fruit. The meal turned out quite well and the kitchen smelled good all day.

Here’s the quiche Charlie made on Saturday. If you don’t want to use ground pork, you can use ground pork sausage, but you’ll want to leave out the fresh sage or it may be too strong.

Sausage Quiche

1 (9-inch) pie crust

8 ounces ground pork

3 eggs

1 cup half and half

1 cup shredded Mozzarella cheese

1 tablespoon fresh chopped sage

Salt and pepper

Prick pie crust a few times with a fork and bake for 10 minutes at 375 degrees. Remove from oven and let cool.

Cook sausage until browned and crumbly; drain and set aside.

Beat eggs. Add half and half and beat again. Add sausage, cheese and sage; season with salt and pepper.

Pour egg mixture into pre-baked crust. Bake 30 to 40 minutes, or until crust is browned and eggs are set.

Serves 6.

Ginna Parsons is the Daily Journal’s food/home/garden editor.