For those who love breakfast food but not the time of day it’s typically served, brunch is for you.

For those who think eggs, frittatas, quiche or French toast shouldn’t be confined to early morning hours — and can be enhanced by a mimosa — brunch is also for you.

And for those who find solace in the kitchen and use spring holidays and celebrations to pull out all the culinary stops, brunch is especially for you.

Many brunch recipes call for eggs, which are still hovering on the spendy side. Cartons of egg substitute can be a less-expensive alternative — you won’t taste the difference — but because eggs go a long way in dishes like quiche and French toast, it still can be an economical way to feed a crowd.

If you happen to be in search of a showstopping, gluten-free breakfast/brunch option, look no further. The base of this crispy roasted potato “cake” consists of very thinly sliced potatoes, which are roasted with herbs and olive oil to a brown and crispy finish, then crowned with dollops of crème fraîche, capers, lemon zest, fresh herbs and hearty chunks of smoked trout or salmon. It also makes a fine dinner entrée, served with a side salad. From “Warm Your Bones: Cozy Recipes for Chilly Days and Winter Nights” by Vanessa Seder (Union Square & Co., 2024).

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Crispy Potato Cake with Smoked Fish, Crème Fraîche and Herbs

INGREDIENTS

4 tbsp. extra-virgin olive oil, divided

2 ¾ to 3 lb. russet potatoes (about 3 large), scrubbed and peeled

Sea salt and freshly ground black pepper

3 tsp. chopped fresh rosemary leaves, divided

3 tsp. chopped fresh sage leaves, divided

4 oz. smoked trout or salmon, cut into 2-in. pieces

½ c. crème fraîche

1 tbsp. brined capers, drained

1 tsp. lemon zest

½ c. fresh herbs, such as parsley, tarragon, chervil, dill, fennel fronds, thyme, or a mix

DIRECTIONS

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Drizzle the parchment with 2 tablespoons of the olive oil.
Thinly slice the potatoes crosswise into roughly ⅛-inch-thick slices. Arrange the sliced potatoes on the prepared pan to form a 10-inch circle, overlapping the slices as you place them. Continue to overlap the slices in a spiral pattern, ending in the middle of the circle.

Sprinkle all over with ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon of the rosemary, and 1 teaspoon of the sage. Repeat this process two more times so that the potato cake is three layers high. Drizzle the remaining 2 tablespoons olive oil over the top of the potatoes. Cover the top of the potato cake with parchment and weight it down with a large heavy cast-iron skillet or other ovenproof pan.

Roast the potato cake for about 30 minutes, until the potatoes are cooked all the way through and the top is just beginning to turn golden. Remove the skillet and top layer of parchment and roast for 15 to 20 minutes more, until the potato cake is deep golden brown all over and crisp. Remove from the oven and let cool slightly, then transfer the potato cake on the parchment to a large cutting board.

Decorate the top of the potato cake with the smoked trout, crème fraîche, capers, lemon zest and fresh herbs, and season with more salt and pepper, if desired. Slice the cake into wedges and serve immediately. Serves 4.

From “Easy Everyday,” by Jessica Merchant, who writes: “Using puff pastry to make a big sheet-pan quiche is one of my favorite uses. It’s a fabulous way to serve a crowd and it looks so impressive. Not to mention that it tastes incredible, with its flaky, buttery layers.” (Rodale Books, 2025).

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The Easiest Fancy Puff Pastry Quiche

INGREDIENTS

6 slices bacon, chopped

1 lb. asparagus, cut into thirds

Kosher salt and freshly ground black pepper

1 sheet puff pastry, thawed if frozen

8 large eggs

1 ½ c. heavy cream

½ c. freshly grated white Cheddar cheese

½ c. freshly grated Gruyère cheese

3 cloves garlic, minced

¼ c. chopped fresh herbs, like parsley, thyme and chives, plus more for serving

DIRECTIONS

Preheat the oven to 425 degrees.

Heat a skillet over medium-low heat and add the bacon. Cook, stirring often, until the fat is rendered and the bacon is crispy, 6 to 8 minutes.

Remove the bacon with a slotted spoon and place it on a paper towel to drain the excess grease.

Add the asparagus to the same skillet with a pinch of salt and pepper.

Cook for about 5 minutes, just to soften it slightly. Remove it with the slotted spoon and place it on the paper towel with the bacon.

Lay the puff pastry in a 9- by 13-inch sheet pan. The pastry may go up the sides of the pan a bit. Poke it all over with a fork to keep it from bubbling up.

Whisk together the eggs, cream, cheeses, garlic and herbs until combined. Stir in a pinch of salt and pepper. Stir in the bacon and the asparagus. Pour the egg mixture into the puff pastry crust.

Bake for 25 to 30 minutes, until the center is no longer jiggly and the crust is golden. Remove and let cool slightly. Sprinkle with the additional herbs. Slice into eight squares and serve.

These savory scones are wholesome, filling and perfect for a brunch picnic. Cooked bacon or sausage can be great options to use instead of ham, or use fresh herbs for a vegetarian option. From “Last Minute Brunch Party,” by Amelia Wasiliev (Hardie Grant, 2025).

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Ham and Cheddar Savory Scones

INGREDIENTS

2 c. all-purpose flour, plus extra for dusting

1 tbsp. baking powder

1 tbsp. superfine sugar

½ tsp. salt

½ tsp. garlic powder

8 tbsp. (1 stick) cold unsalted butter, cut into small cubes

1 c. grated sharp cheddar cheese

4 ½ oz. ham, finely chopped

3 tbsp. finely chopped chives

¾ c. buttermilk, plus extra for brushing

DIRECTIONS

Line a baking sheet with baking parchment.

In a large bowl, add the flour, baking powder, sugar, salt and garlic powder and stir to combine. Add the cold butter cubes and, working quickly, mix the butter through the flour mixture using a pinching motion with your fingertips. You want the mixture to have a crumbly, sandy consistency. Add the cheddar, ham and chives and stir with a fork to combine. Pour in the buttermilk, working it through the dry ingredients until it starts to come together to form a rough dough. Make sure not to overhandle the dough as this will result in tough scones.

Turn the mixture out onto a lightly floured counter and gently work the dough until it comes together and is easy to handle. If the dough is too wet, add a little flour, and if it’s too dry, add a little extra buttermilk.

Transfer the ball of dough to your baking sheet and form it into a disk shape, about 8 inches in diameter. Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges.

Transfer the tray to the refrigerator to chill for 10 minutes before cooking. This will increase the height and flakiness of the scones.

Preheat the oven to 400 degrees. Using a pastry brush, lightly coat the top of the scones with buttermilk, then bake in the oven for 15 minutes, or until golden brown. Let cool on the baking sheet before serving warm with butter.

To make ahead: Make and shape the dough and leave them, covered, in the refrigerator overnight. Just brush them with buttermilk and pop them straight into a preheated oven the next morning.

Tribune News Service

A puff pastry base elevates the classic quiche. (Photo pixabay.com)