Carton of brown eggs.

One of the best things about holidays can be the gift of time – time to take it slow, savor each moment, and nourish the soul and the body. And instead of the hurried bite of toast or bowl of granola, slower times let us create and enjoy truly memorable meals, especially leisurely breakfasts. A warm, hearty breakfast on a cold morning is the perfect way to start the day.

Breakfast includes waffles, oatmeal, fruit, nuts, honey, tea, and milk on the table.

With Hollyhock, meals are a chance to make simple ingredients shine, and this delicious bird’s-nest quiche is an easy-to-make, delicious warm treat on a chilly morning. Put it together in a few easy minutes, then pour a warm beverage and let your oven do the heavy lifting!

Bird’s Nest Quiche with Cherry Tomatoes and Tarragon

This is hash and eggs in one dish! A hearty potato crust topped with egg, spinach, creamy chèvre and delicately arranged cherry tomatoes with just a hint of tarragon makes this one classy way to start a day.


Serves 6–8 | Gluten Free


  • 2 cups grated russet potato (no need to peel)
  • 1 cup finely diced onion
  • 1⁄4 cup olive oil
  • 1⁄4 tsp salt
  • 1⁄4 tsp pepper
  • 8 eggs
  • 1⁄2 cup milk or alternative
  • 1⁄4 tsp salt
  • 1⁄4 tsp pepper
  • 1 tbsp fresh chopped tarragon
  • 2 cups packed chopped spinach leaves
  • 3 oz soft chèvre
  • 1 cup cherry tomatoes, halved


  • Preheat oven to 400°
  • In a medium mixing bowl, combine potato, onion, oil, salt and pepper.
  • Press this mixture evenly into the bottom and sides of a 9″ pie plate (hands are best for this!).
  • Bake for 30 minutes.
  • Remove and reduce heat to 350°.
  • In a small mixing bowl, whisk eggs, milk, salt, pepper and fresh tarragon lightly with a fork.
  • Combine just until the yolks are broken.
  • Spread the spinach over potato crust while it’s still hot.
  • Add the egg mixture and crumble the chèvre on top.
  • Finally, arrange the tomatoes, open side up, over the very top of the quiche.
  • Bake for one hour or until the centre is firm when you wiggle it.
  • Serve immediately or at room temperature
A slice of freshly baked quiche with tomatoes on a plate.

About the Author

Heidi Scheifley has spent the past 15 years in kitchens in Greece, Southeast Asia, Egypt, Israel, Nepal, India, Hawaii and Hollyhock Lifelong Learning Centre on Cortes Island, British Columbia. She received her certification as a Gourmet Natural Foods Chef at the Bauman College of Holistic Nutrition & Culinary Arts. Heidi is co-owner/operator of Cook’s Cooperative and is passionate about pure, local, and organic foods.

Moreka Jolar has been a chef at Hollyhock for 15 years. She is co-author of the bestselling cookbook, Hollyhock Cooks.

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