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June 9, 2013

Recipe for zucchini, bacon and feta quiche

Zucchini, bacon and feta quiche, great for make-ahead entertaining.

When we lived in Boston, friends with plots in the local community garden would deposit zucchini on our front stoop, and as we didn't have our own garden, my husband Ted and I relished the unexpected gift of other people's bounty. Little did we realize we were doing them a favor by taking those excess zucchini. Here in rural Rhode Island, it's common for folks to come to visit in late summer brandishing zucchini large and small, their eyes begging us to take those all-too-abundant vegetables off their hands. I love the small zucchini, tender enough to eat raw, or toss on the grill, or dice into this zucchini, bacon and feta quiche. (Save the canoe-size specimens for flotation devices. Or for soup.) Quiche tastes best at room temperature, which makes this recipe great for make-ahead entertaining.

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May 30, 2013

Recipe for egg and cheese casserole with artichoke hearts and feta {vegetarian}

A box of frozen artichoke hearts inspired this egg and cheese casserole.

While I was cruising the aisles at the market the other day, a box of frozen artichoke hearts jumped out of the freezer case into my shopping cart. (I'm amazed at how often that happens to me. Does it happen to you, too?) As is often the case, I didn't have a plan for them, but I had beautiful farm eggs and a chunk of feta waiting to be called to action, and the idea for this egg and cheese casserole came together in an instant. I'm a huge fan of protein-based breakfasts, and almost forgot to snap some photographs before I nibbled away too much of this dish. The salty feta doesn't overwhelm; rather, it balances the creamy, mild artichokes. The casserole (call it a crustless quiche, if you prefer) would be equally good for a vegetarian lunch or light supper main course. Using plain artichoke hearts -- not the marinated ones -- and steaming the vegetables in the microwave keeps the casserole lower in fat, without sacrificing any flavor.

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March 24, 2013

Broccoli, mushroom, egg and cheese breakfast casserole recipe {vegetarian, gluten-free}

Broccoli, mushroom, egg and cheese casserole, for breakfast or worknight dinner.

On any given Sunday morning, you can find me standing at the butcher block counter in my kitchen, all-important first cup of coffee within easy reach, eggs and shredded cheese and odds and ends of vegetables arrayed before me. Even without coffee -- even in my sleep -- I can preheat the oven and whip up a breakfast casserole in less than ten minutes. And half an hour later, when my household wakes up, something like this broccoli, mushroom, egg and cheese casserole will be there to greet them. I'm a huge fan of protein-centered breakfasts, and I also love egg and cheese casseroles for lunch or worknight dinners. Unlike souffles, egg casseroles aren't fussy, which is good to know if you're planning to cook while not quite fully awake.

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January 24, 2013

Recipe for egg, spinach and two cheese crustless quiche {vegetarian, gluten-free}

Egg, spinach and two cheeses: a nutritious way to start the day, or a quick and easy dinner.

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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December 23, 2012

Recipe for egg and cheese breakfast casserole with smoked salmon and leeks {gluten-free}

A treat for holiday breakfast: egg and cheese casserole with smoked salmon and leeks.

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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  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

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