Happy Easter, my lovelies, and enjoy these Spring recipes!
Egg Dishes
Caprese Baked Egg Cups
Bacon, Egg, and Toast Cups
Baked Eggs in Avocado
Egg/Chicken Salads
Avocado Egg Salad (plus how to “boil” eggs in the oven)
Green Goddess Egg Salad
Creamy Lemon Basil Chicken Salad (more…)
As promised – what to do with leftover quiche base, if you have any. Make mini quiches! So easy and totally portable – once these are cool, you can just pick one up and eat it on the go.
All you do is thaw some frozen spinach, squeeze the liquid out of it, and split it between mini tart pans or ramekins. Then sprinkle with shredded Parmesan cheese, pour the quiche base over it, and bake until set. Voila! A healthy little snack or breakfast and no wasted custard.
Mini Spinach Crustless Quiches
a Well Dined original
makes 4 mini quiches
1 cup leftover quiche base (from this recipe, for example), or 1 egg mixed with 3/4 cup cream and seasoned with salt, pepper, and nutmeg
10oz frozen chopped spinach, thawed and squeezed
1/4 cup shredded Parmesan
Divide the spinach between four mini tart pans or ramekins. Sprinkle with the cheese, then pour the custard over the top. Bake at 375 deg F until set, about 15 minutes.
One Year Ago – Roasted Beet and Goat Cheese Ravioli
Two Years Ago – Strawberry Balsamic Sorbet and Jam
Three Years Ago – CSA Week 6
Ah, summer – a time for all the fresh produce you can get your hands on. I particularly like the combination of tomatoes and corn, which you can see here, here, and here. Add in some herbs from the garden, eggs from the farmer’s market, and a flaky pie crust for an awesome summer quiche.
Quiche is best served right around room temperature, so it would be pretty easy to bring this to a potluck or dinner party, as long as it doesn’t sit out for too long (2 hours max) and isn’t out in the heat. (more…)
Here is a dish that is simple, easy, healthy, and totally delicious.
All you do is mix together cooked quinoa, wilted kale, caramelized onions, eggs, and cheese; then bake until set.
It sets up a bit like a frittata. So simple!
Quinoa and Kale Crustless Quiche
adapted from Food 52
serves 4-8
1/2 cup quinoa
1 cup water
2 tbsp olive oil
1 bunch kale, stems removed and cut into ribbons
1 sweet onion, thinly sliced
2 cloves of garlic, minced
1/2 cup shredded white cheddar cheese (or whatever you like)
3 oz reduced fat cream cheese (or Laughing Cow), cubed
4 eggs
salt and pepper to taste
Preheat the oven to 350 and prepare a 9″ pie dish (either butter the dish thoroughly or spray with baking spray).
Rinse the quinoa. Combine the quinoa and water in a pan. Bring to a boil on medium-high heat and then reduce to a simmer. This will take about twenty minutes. Set aside.
Meanwhile, start to caramelize the onions. Heat the olive oil in a large saute on medium heat. When the oil is shimmering, add the onions. Slowly cook until the onions are soft and browned. Remove the onions from the pan, and place them in a large mixing bowl.
Add the kale into the hot onion pan. On medium heat, cook until the kale is wilted and bright green, about two minutes. Allow the greens to cool. Squeeze out any extra liquid using a sieve or a clean dish towel.
Add the kale, quinoa, garlic, cream cheese and cheddar to the mixing bowl. Stir the ingredients so that they are evenly distributed.
In a small bowl, whisk the eggs so that they are well combined. Pour over the quinoa/kale mixture. Stir until the egg clings to the greens. Add salt and pepper.
Pour the mixture in the prepared pie dish. Bake for about 45 minutes, until the top is golden and the pie has started to pull away from the edge of the baking dish. This dish is delightful hot, but even better at room temperature.
Spring vegetables are delicate and fresh and I think that one of the best ways to utilize them is in a quiche. Fluffy eggs, creamy cheese, and flaky buttery crust – what’s not to love? I used spinach and leeks this time, but zucchini and asparagus work great too! (more…)