What's in a name? In the case of this egg, spinach and two cheese crustless quiche, you could call it an egg casserole, breakfast casserole, even a frittata. In our house, we use the generic term "eggy cheesy thing". Crustless quiche -- the dish we make when we're watching what we eat, and don't want the added calories and carbs in a crust -- accommodates mix-ins of leftover cooked pasta, vegetables, beans, or even shredded rotisserie chicken, in any combination. At least once a week, we eat eggy cheesy things for dinner, because I always keep eggs and cheese in the pantry and the dish comes together with a minimum of work. When I have dark leafy greens like spinach in my refrigerator, I like to make this quiche and portion it for a week's worth of breakfasts, so I know I'm eating my vegetables right at the beginning of the day.
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Everything about Miami Beach has changed since my dad treated me to my first taste of scrambled eggs with lox and onions at Wolfie's, an old Jewish delicatessen on Lincoln Road. Wolfie's has closed; Lincoln Road is now a chic mall for shopping and bar-hopping, and the part of Miami Beach where my grandparents lived (in the Cardozo Hotel, an Art Deco landmark) no longer abuts the water, thanks to a beach reconstruction project years ago. I haven't eaten eggs with lox and onions for years, since my dad passed away, but recently I've been craving that combination of creamy eggs and salty smoked salmon. I decided to reconstruct the scrambled egg dish just a bit, and turn it into an egg and cheese breakfast casserole, with bits of smoked salmon, leeks from the garden, and mild mozzarella cheese. I added parsley, as a tribute to the sprig of curly parsley that Wolfie's always threw on the plate, whether it needed to be there or not. Enjoy this egg casserole for a holiday breakfast.
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As much as I'm trying to get more kale into my diet this year, I still haven't worked myself up to the oh-so-trendy kale smoothie for breakfast. Call it what you will, but first thing in the morning, even after a cup or two of strong coffee, that smoothie looks like a tall glass of green slime to me. However, I'm not opposed to eating my dark leafy greens before noon; mixing them with eggs and cheese does the trick. This kale and feta quiche, easy to assemble (especially if you sauté the greens the night before, or use leftover greens, and a store-bought pie crust), makes an elegant breakfast, or a satisfying lunch or light supper dish. The crust dresses up the filling, but if crust isn't your thing, spray the pie dish with cooking spray and bake the egg and greens mixture as a crustless quiche. If you're planning a brunch party, remember that quiche tastes best at room temperature, which makes it perfect for the buffet table.
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A bag of beautiful sun-dried tomatoes, a gift from my friend Mary, inspired several dishes in my kitchen recently, including this baked egg casserole with Italian cheeses and fresh herbs from my garden. Egg casseroles make ideal breakfast, brunch or light supper entrées. You can whip them up in minutes, they serve a lot of people, and they adapt to almost any flavor profile, so you can raid the pantry or use up leftover chicken, pasta or cooked vegetables. Add green chiles and cumin, for a Mexican flair, or soy sauce and scallions, to put an egg foo yung spin on this recipe. I love the classic combination of tomato with basil and thyme, both of which are still prolific in my herb garden.
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