This past weekend, my mom and cousin, Shainee, came to Philadelphia for a visit. We decided to go to Talula’s Garden for dinner on Saturday night, which never, ever disappoints. I love it year-round, but it is particularly magical in the summer if you’re lucky enough to snag outdoor seating. We later hit up Independence Beer Garden and the PHS Pop-Up Garden on South Street. Between the amazing company, incredible food and drink, and ideal weather, it couldn’t have been a more perfect night.

The following morning, we agreed to have brunch at my apartment prior to checking out the new Discovering the Impressionists exhibit at the Philadelphia Museum of Art. Being that both my mom and Shainee played significant roles in me developing such a love of gourmet food, I knew I had to make them something special. Convenietly enough, I recently saw a recipe for quiche with hash brown crust and was determined to give it a try.

Well, it’s like the CSA gods knew what I had in mind, because last week’s share included two pounds of potatoes. I’m so happy that it all fell into place because hash brown crust is incredible. I find myself working around traditional crust in quiches, anyway. Furthermore, while not being huge into breakfast foods, I’ve always been a sucker for hash browns. Lastly, given that my mom is experimenting with a gluten-free diet, this made for a great alternative to traditional crust.

I think it’s safe to say that we all loved this dish, and I’m sure it was largely due to the fact that its ingredients were so fresh. The new potatoes, heirloom tomato, Roma tomato, and cage-free eggs were from my CSA share, while the fresh herbs were from my garden. It ended up being the perfect amount of food to fuel us through hours of admiring incredible art. The exhibit is a must-see and runs through September 13, 2015, so be sure to check it out!

Mom and Shainee, I love you lots and couldn’t have asked for a better weekend with you. It was truly a highlight of this summer!


What you’ll need:

  • 2 lbs. potatoes
  • 1/4 cup grape seed oil
  • 2 tbsp. fresh basil, chopped
  • 2 tbsp. fresh oregano, chopped
  • 2 tbsp. fresh parsley, chopped
  • Himalayan salt to taste
  • Cracked black pepper to taste

What you’ll do:

  • Preheat the oven to 425°F
  • Wash potatoes and, using a mandoline slicer, julienne the potatoes to 1/8″ thickness; add to a large mixing bowl along with the grape seed oil, fresh herbs, salt, and pepper; mix thoroughly
  • Add the potato mixture to a pie pan, ensuring an even layer on both the bottom and the sides of the pan; cook in the oven for approximately 20 minutes, or until golden brown


What you’ll need:

  • 4 eggs
  • 1/2 cup milk (I used 2%, but any variety will do)
  • Himalayan salt to taste
  • Cracked black pepper to taste
  • 1 cup sharp cheddar, grated
  • 2 large chicken sausages, chopped (I used spinach and garlic, but again, any variety will do)
  • 1 cup packed fresh spinach
  • 2 small or 1 large slicing tomatoes, sliced

What you’ll do:

  • While the hash brown crust is in the oven, thoroughly whisk together the eggs, milk, salt, and pepper in a small mixing bowl
  • Next, gently stir in the cheese, sausage, and spinach
  • Once the hash brown crust is finished, add the egg mixture to the pie pan and top with tomato slices
  • Turn the oven down to 350°F and cook the quiche for approximately 40 minutes, or until the egg mixture is cooked through