by Feb 20th, 2011 // Swell Suppers

Swell Supper: Breakfast for Dinner!

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My mom is visiting us in Los Angeles and she is just the coolest.  As a kid I always got the ‘I wish I had your mom’ line from my friends because she was always thinking of creative and entertaining activities. One of our favorites was ‘backwards day’ when we would have breakfast for dinner. Looking back even now, I can’t believe what a kick my sisters and I got out of eating waffles and eggs and bacon for dinner. So now we’re gonna give it a shot with her  grand kids. Sylvie and my mom are overjoyed and giddy about this adventure.  The three of us are going to make Crustless Quiche, Yogurt Waffles, with a side of no nitrate turkey bacon, and Quinoa Yogurt Parfait for dessert.

To start this swell supper prepare the crustless quiche according to the recipe. While the quiche is baking mix the batter for the yogurt waffles. We love that Gus made these with his Grandma and now Sylvie is making them with her Grandma. Pour the batter into the waffle iron and start the turkey bacon. We like to cook it on a stovetop skillet.

While everything is cooking prepare the quinoa crunch for the parfait and place it in the oven with the quiche. The quinoa is going to take a few minutes longer since the oven is at a lower temperature. The bacon and waffles should be just about ready. As you finish setting the table, the quiche will be ready. Remove from the oven and let it cool a bit. Check the quinoa, if it’s not quite crunchy, turn up the oven to 370 and bake for a few more minutes. Scoop the yogurt into bowls for the quinoa crunch parfait and arrange fruit on top, we used blueberries since the looked so delicious at the store. Place the bowls of yogurt in the fridge and remove the quinoa from the oven to cool. After breakfast for dinner serve the quinoa crunch parfaits. Now doesn’t that sound swell?

‘Memah’ Lyndy cooking with Sylvie and Lincoln and me!