#25 Weekend Notes: A House Of Friends
We pushed our house to the max this weekend with friends, food and fun.
Saturday we welcomed friends and their babe to stay with us for the weekend. We transformed the basement into a cozy guest/family space for them.
That night we had another couple and their babe over for snacks/drinks on the deck.
Sunday I put out sweet potato crust quiche, blueberry lemon zest muffins, fruit, toast and yogurt out on the kitchen peninsula for breakfast.
In the afternoon we hosted two other families and THEIR babes for a “family party”. The weather was crummy so we grilled burgers, ate a skillet s’more and chatted amongst general babe chaos in the basement.
We’re riding the happy high of having so much good friend time—and reflecting on how perfect our home, especially our basement, handles gatherings big and small. We’ve thrown around all sorts of ideas of how to furnish and use our basement long term, but this weekend cemented some thoughts for us in terms of keeping the space open and flexible. I think we found a good plan.
Shredded Sweet Potato Quiche Crust
Adapted from here
Ingredients
1 & 1/2 sweet medium/large sweet potatoes
1 egg white
1 tablespoon flour
olive oil
salt & pepper
Directions
Simple Cheese Quiche Filling
Ingredients
5 eggs
2 egg whites
1/4 cup sour cream
shredded cheese (I used white cheddar)
spices (I used fresh chives from my garden)
salt & pepper
Directions
Notes: You could add whatever you want to the quiche filling—ham, spinach, onion, peppers—I was pretty lacking on extra veggies and wanted to keep it simple anyway, so I went quite plain.
Saturday we welcomed friends and their babe to stay with us for the weekend. We transformed the basement into a cozy guest/family space for them.
That night we had another couple and their babe over for snacks/drinks on the deck.
Sunday I put out sweet potato crust quiche, blueberry lemon zest muffins, fruit, toast and yogurt out on the kitchen peninsula for breakfast.
In the afternoon we hosted two other families and THEIR babes for a “family party”. The weather was crummy so we grilled burgers, ate a skillet s’more and chatted amongst general babe chaos in the basement.
We’re riding the happy high of having so much good friend time—and reflecting on how perfect our home, especially our basement, handles gatherings big and small. We’ve thrown around all sorts of ideas of how to furnish and use our basement long term, but this weekend cemented some thoughts for us in terms of keeping the space open and flexible. I think we found a good plan.
Shredded Sweet Potato Quiche Crust
Adapted from here
Ingredients
1 & 1/2 sweet medium/large sweet potatoes
1 egg white
1 tablespoon flour
olive oil
salt & pepper
Directions
- Shred sweet potatoes. You should have 2-3 cups worth.
- Soak the shredded potatoes in a bowl for a few minutes, then load them onto paper towel and wring as much of the liquid out as possible.
- Put the potatoes into a large bowl and add one egg white, flour, a quick drizzle of olive oil, salt and pepper. Mix together.
- Press the shredded potatoes into the bottom and sides of an oiled pie tin. Aim to have full bottom/side coverage without the crust being too thick.
- Bake at 425 for 20-25 minutes.
Simple Cheese Quiche Filling
Ingredients
5 eggs
2 egg whites
1/4 cup sour cream
shredded cheese (I used white cheddar)
spices (I used fresh chives from my garden)
salt & pepper
Directions
- Whisk the eggs together, making sure your liquid is a uniform color.
- Stir in the sour cream, cheese and spices until well combined.
- Pour into the sweet potato crust.
- Bake at 375 for 25-30 minutes.
Notes: You could add whatever you want to the quiche filling—ham, spinach, onion, peppers—I was pretty lacking on extra veggies and wanted to keep it simple anyway, so I went quite plain.