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I'm an early bird. Sleeping in is good, but I love getting up and having "me" time before the rush of the day begins. So, for me, Mother's Day is best served with breakfast. My family knows this and gets up earlier than I (which is a real feat!) to make breakfast for me and get gifts together.

The meal isn't gourmet, but it sure is filled with love and thoughtfulness. They usually toast a bagel and top it with a flavored cream cheese and pour me coffee and orange  juice. All with ceremony and handpicked flowers and adorable smiles on innocent upturned  faces. They give me homemade cards atop hastily wrapped packages of soap or a new kitchen gadget. It makes my day, really, and it makes their day to do it.

My husband never fails to find a beautiful sentimental card and is the "man behind the magic" in the gifts the kids give me. He's also the guy that makes the coffee. Someday, though, I'd like  to teach him to make quiche. Yes, I know it's standard and cliché, but I would love quiche for Mother's Day breakfast. Just once. I mean, quiche that I didn't make myself.

This one would be the one for me.

Fiddlehead Quiche
 
1 c  milk
1/2 c light cream
3  large eggs
1/2 t salt
1/4 t pepper
1 clove garlic-minced
2 T green onions-sliced
1 c grated cheese-Swiss or Gruyere
18 fiddlehead crosiers, cooked
2 slices ham-chopped
grated nutmeg, to taste
1  8" pastry shell, unbaked
 
Beat milk, cream and eggs well. Add salt, pepper, garlic and onions.
Sprinkle half of the cheese in the bottom of the pastry shell.
Arrange fiddleheads and ham over the cheese.
Pour in the egg mixture, add the remaining cheese, and grate fresh nutmeg over the top.
Bake at 375 degrees F for 30 minutes, or until a knife inserted in the center comes out clean.

Maybe the fiddleheads are a bit much ... maybe I can teach him to make scrambled eggs.