Mother's Day Homemade Brunch

This is an easy, inexpensive, and healthy brunch I prepared for my parents and in-laws for Mother's Day a few years ago. It was a huge hit.
I used our fancy china and decorated the table with some flowers cut from our garden and placed in a crystal vase.
We started out with a simple (bagged) mixed greens salad with a couple of bottled dressings (raspberry vinaigrette and Caesar) which they could choose from.
I prepared a crust-less quiche served with roasted potato wedges.

Quiche

1 medium onion, diced
6-oz fresh baby spinach
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp garlic salt
pinch cayenne pepper
1 1/3 cups milk
8 oz shredded cheddar

Preheat oven to 400F.
Lightly grease a pie plate. In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes
In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk then stir in spinach-onion mixture.
Sprinkle half of cheese into pan. Pour quiche base over cheese. Sprinkle with remaining cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.

Potato wedges

4 to 6 Russet baking potatoes, scrubbed, unpeeled
2 tbsp. olive oil
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. rosemary

Preheat oven to 450 degrees.
Cut potatoes lengthwise into wedges. In small bowl, combine oil, salt, pepper and rosemary. Toss potatoes in seasoned oil.
Place potatoes on baking sheet and bake for 15 minutes. Turn potatoes once and continue to bake until golden brown.
For dessert, I prepared some light and refreshing and very pretty yogurt parfaits in sundae glasses.

Parfaits

2 cups sliced strawberries (or any other fruit you like)
3 cups yogurt
3 cups low fat granola

Spoon yogurt into bottom of glasses then a layer of granola then fruit. Repeat layering.