Sunday's were meant for eating good food

Sundays were meant for eating good food. Today, with the beautiful weather, was no exception.

Normally this foodie household would be more than happy to head out to our favourite brunch spots of @116 or DiPratos, but today was so beautiful we were inspired to cook for ourselves.

It is always an endeavor that surprises because as much as we like to eat other folks cooking - to toot our own horns - we can do a pretty damn good job ourselves.

So what did the House of Louise prepare today?

Spinach Quiche and Sweet Potato Hash with Caw Caw Creek Sausage.

That's right lots of fresh, natural ingredients with some store brand goods. Sandra Lee would be proud and more than a little impressed with this semi homemade feast.

First the Spinach Quiche.

First we took thick sliced smoked bacon and with meat scissors cut four pieces into 8 piece sectionals. This made latter steps easier. We cooked the bacon in a frying pan until it was good and crispy and removed from the heat. Using the rendered bacon fat we sauteed five garlic cloves that had been pressed and 1 finely chopped onion. The garlic and onions sauteed until they were golden brown.

Meanwhile we grated fresh Vermont white cheddar, Amish Swiss, and Asiago cheese - about a cup worth. In a large bowl we added to the cheese mixture 7 eggs and two cups heavy whipping cream. This was then beat; fine sea salt, Cayenne pepper and paprika along with ground porchini mushrooms were added to the egg mixture and stirred in.

Back on the stove top the bag of organic baby spinach was added to the garlic and onions and were themselves sauteed.

In the glass pie pan we placed a Publix brand pie crust and blind baked the crust for ten minutes.

Once removed from the oven we further crushed the bacon and sprinkled it on the bottom of the crusted pan. Then we added our spinach, garlic, and onions making as neat a layer as possible. Finally the egg mixture was poured over the top filling the pie pan. Once more Porchini, salt and pepper were dusted on top of the raw quiche.

The quiche was then put in the oven on the center rack, set at 375 degrees. For ten minutes we let the quiche bake. In the mean time more of our three cheeses were grated to be used as the top of the quiche. After the ten minutes were up the cheese was sprinkled on top and the pie was placed back in the oven to cook for 30 minutes.

The Sweet Potato Hash with Caw Caw Creek Sausage

This dish was prepared simultaneously with the Quiche. 2 large sweet potatoes, skin on, cut in cubes (½ to ¾ inch – whatever size you prefer or have the OCD to cut) 1 medium red onion, cut to a similar size as the potatoes 6-8 ounces of sliced sausage links or other salty, fatty meat (bacon,pancetta, etc) 1 Tbsp olive oil 1 Tbsp butter 4 cloves garlic, minced 2 Tbsp fresh thyme leaves kosher salt and fresh cracked black pepper (and/or white pepper)

Bring a pot of salted water to a boil on one side of the stove. Parboil the diced sweet potatoes for about 5 minutes, until just fork tender, then drain them thoroughly.

While the pot of water is coming to a boil, place a large skillet over medium heat. After the skillet is hot, add some olive oil and fry the sausage (I added oil since the sausage was rather lean), cooking it completely. Note: I melted a dab of bacon fat (I keep a jar by the stove) in the olive oil. If you're using bacon, you can just cook it in its own fat. Once the meat is cooked, set it aside to drain on a paper towel.

Using the rendered fat in the skillet saute the onions until they are soft and translucent, just beginning to caramelize. Add the sweet potatoes, garlic, butter and thyme leaves and season to taste. Allow the potatoes to caramelize on each side, being careful not to stir too much. Once the potatoes have a bit of golden color on each side, add the meat back to the pan and serve.

The dishes complemented each other very well, and were served with a cold and crisp glass of Saint Hillaire Champagne. Although we had it with spinach quiche today, the hash would go just as well with a poached egg, and/or hollandaise over it.

These recipes may not have come from the Lee Bros but they hit the spot and were definitely Simple. Fresh. & Southern. Another great Sunday afternoon, with lenty of time to spare to enjoy the spring like weather and a good book on the porch, or a laptop to tell you all about it.