A good breakfast sets the tone for the rest of the day, which is especially good on busy Saturdays. My husband is usually hungry after a long run and my girls are often gearing up for sports and parties. I need all the energy I can get to keep up with it all.

However your day starts, make sure you make time for a little breakfast. After all, breakfast is the most important meal of the day! To find these recipes and more, read the April issue of City Social online at www.citysocial.com or pick up a copy at your neighborhood grocery or book store. Get behind the scenes scoop about this foodie’s adventures on Facebook. Just search for “City Social Food.”

Quiche Fromage with Pacetta
Basic pie crust (see our February issue or use refrigerated pie dough)
1 tablespoon butter
1/2 small sweet onion
6 large eggs
1 cup heavy cream
2/3 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces freshly shredded white cheddar cheese
12 slices of pancetta

Preheat the oven to 425 degrees Fahrenheit. Roll out the pastry to fit a tart pan or pie plate. Place in the pan and poke the bottom with a fork. Line the pastry with aluminum foil and pie weights or uncooked rice. Bake in the bottom third of the oven for about 15 minutes. Remove from the aluminum foil and rice or weights. Return the pastry to the oven to bake for another 5 minutes or until the bottom is golden brown. Set aside to cool.

While the pastry bakes, sauté onion in butter until clear and tender. Whisk together the eggs, cream and milk until blended. Season with the salt and pepper, then add the cheese and onion. Stir until it is blended then pour the mixture into the pre-baked pastry. Place in the oven for 10 minutes. Slightly brown the pancetta in a skillet. Place slices of pancetta on top of the quiche and return to the oven for about 20 minutes more, or until the filling is set. Serve immediately.

Creamy Lemon Doughnuts
Canola oil, for frying
2 tablespoons butter, softened
2 tablespoons Mascarpone cheese
1/2 cup sugar
1/2 cup buttermilk
1 egg
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
1 lemon, zested
2 cups flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt 

Glaze:
3 tablespoons milk
1 tablespoon lemon juice
2 tablespoons Mascarpone cheese
1/2 cup powdered sugar

Preheat oven to 375 degrees Fahrenheit. In a mixing bowl, cream together butter, mascarpone and sugar. In a measuring cup, mix together buttermilk, egg, vanilla, lemon juice and zest. Slowly beat in egg mixture. Once well blended slowly add flour, baking soda, baking powder and salt. 

Roll dough out on a heavily floured surface until 1/3-inch thick. Punch out doughnuts with a 1 1/2-inch biscuit cutter or donut cutter. Let stand 10 minutes. Whisk all the ingredients for the glaze together. Fry doughnuts a few at a time until slightly brown. Remove from fryer and dip in the glaze as soon as they are safe to handle. Sprinkle more lemon zest on the tops of the doughnuts just before serving.