Category: Swiss Cheese

Spinach, Asparagus Crustless Quiche

5/9/2023

0 Comments

Ingredients

1 Tbsp olive oil
½ cup chopped yellow onion
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 cups packed baby spinach
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
6 large eggs
½ cup half-and-half (or whole milk)
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups shredded Swiss or Gruyère cheese

Preparation

Preheat oven to 375°F. Lightly grease a 9-inch deep-dish pie pan.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until translucent, 2 to 3 minutes.
Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes.
Add spinach, thyme and garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes.
Whisk eggs, half-and-half, mustard, salt and pepper in a medium bowl. Gently stir in the cooled asparagus mixture and cheese; spoon into the prepared pie pan.
Place the quiche on a rimmed baking sheet and bake until set and golden brown around the edges, 30 to 35 minutes. Let stand for 10 minutes before slicing.

0 Comments

Garlic Scape Frittata

5/30/2018

1 Comment

Serves: 3 or 4

3-4 garlic scapes, diced
¼ to ½ cup chopped ham
2 medium tomatoes, diced
4 stalks asparagus, sliced into ½ inch pieces
2 tablespoons melted butter
8 large eggs
½ cup milk
Salt & pepper to taste – take care if ham is salty
⅓ to ½ cup shredded Swiss cheese
1 -9 to 10 inch ceramic/glass quiche dish or pie plate

Preheat oven to 375.
Spread the melted butter around the dish.
Place scapes, ham, tomatoes and asparagus in the dish, distributing them evenly. Place dish in the microwave at HIGH for 2 to 3 minutes.
In a medium mixing bowl, combine eggs, milk, salt, pepper and chives. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. Pour egg mixture into dish.
Bake for 15 to 20 minutes. Carefully sprinkle cheese atop the half set mixture and return to the oven.*
Bake for another 15 to 25 minutes or until center is puffed up and set.

* If the cheese is put on too early it sinks to the bottom and stays there.

1 Comment

Muffin Frittatas

6/8/2016

0 Comments

Makes: 6

6 large eggs
1 tablespoon softened butter
¼ to ⅓ cup milk
1 tablespoon minced chives
Salt and fresh pepper
1 teaspoon parsley leaves, shredded
1 small zucchini, diced small (not more that ¼ cup in total)
2 tablespoons Gruyere or Swiss cheese, grated
1 tomato, sliced into 6 wedges
Micro sprouts and pea shoots

Preheat oven to 350º.
If you are not using a non-stick muffin tin or cupcake liners, grease the muffin tin with the softened butter.
Crack eggs into a medium to large mixing bowl.
Add milk and beat with a whisk or egg beater.
Add salt, fresh pepper, chives, and parsley to the eggs and mix again.
Pour the egg mixture into the prepared muffin tin cups.
Distribute the zucchini into the muffin cups.
Sprinkle the cheese on the top of the zucchini. Don’t blend it into the egg.
Top each cup with a tomato wedge and place in the oven for 12 to 15 minutes.
When each cup has puffed up and set, remove the tin from the oven and let cool slightly.
Place the frittatas on a serving plate and garnish with sprouts and shoots, then serve.

Tips: a rubber spatula is the best tool to remove the frittatas from the muffin tin.
Variations: These are endless, but try crumbled bacon, shallots, basil, different cheeses, pretty much anything you can think of, but be sure it is cut or crumbled small enough not to weight the egg mixture down.

0 Comments

Spinach, Asparagus Crustless Quiche

Garlic Scape Frittata

Muffin Frittatas

Archives

Home

Weekly Update

Vendors

Directions

Contact Us