Crustless callaloo quiche and a space to celebrate and center Black food

Welcome to installment #48 of GetSomeJoy’s Daily Breakfast Situation, your weekday check-in with recipes, joy-flavored stories, and wellness tools.

Tis the end of Quiche Week and I am still thinking through what I’ll do next. I’ve graduated to making my own crusts. I’ve done a hash brown crust and used a layer of hash browns on the bottom. I’ve done minis with puff pastry. Most of them, I’d serve to my mom. The others?

I may combine a few elements from this week’s selections:

I could start with Ambitious Kitchen’s sweet potato crust from yesterday…

…and use the smoked salmon from Tuesday’s quiche…

…and the spinach and sour cream from Monday’s quiche by Grandbaby cakes.

Smoked gouda? Pepper jack? I’ll report back Monday on what I decided.

(I’m not baking for my mom and am allowed to use tomatoes in this one.)

And watching her trim, chop, and season the callaloo was so very calming.

See you Monday.

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