I live in a small city near the foothills of Colorado. To give you an idea of how life is here, I’ll say that life is pretty simple. I mean, we do have a Walmart and Target and many chain stores, but life seems to stop after the sun sets. The stores downtown close by 6pm, the grocery stores aren’t open 24/7 and people get really (really) excited when the Broncos (or Rockies or the Avalanche or the Mammoth) win a game. It’s a nice little place. Just enough off of the grid to have that small town feel with your neighbors but just enough going on for a community to survive on.
Recently, I noticed a Sprouts grocery store had moved into an old bookstore. For those of you who aren’t familiar, Sprouts is a more family friendly version of Whole Foods. I used to drive 30 minutes just to shop at one. Why? Because their produce and meat specials are amazing! How amazing you ask? How about $1 blueberries amazing? Or an 8lb. bag of russet potatoes for $1 amazing? Or a pack of pork chops for $2 amazing? Don’t say I didn’t tell you so. Everything they have is quality too because everything they had is either natural and/or organic, which made that 30 minute trip (back in the day) well worth it for me. Now I luckily don’t have to worry about the drive – I have a location 5 minutes away from me!
I used the potatoes I bought at Sprouts in this recipe. Quiche can be both a breakfast or lunch type of dish, depending on what you serve it with. For us, we were having brunch and I was craving Home Fries (“American Fries,” if you’re in Wisconsin). This was my compromise. I love, love, love potatoes and this cheesy-potato top was the icing on my quiche cake!! It turned out very much like a gratin with a savory, veggie egg scramble underneath it. Really yummy! Plus the presentation isn’t bad either.
*pats herself on the back*
You dun good Foodie, you dun good.