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Quiche and frittata

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Savory Roasted Tomato & Manchego Clafoutis. This month's issue of Whole Living magazine has the most exquisitely delicious looking spread of healthy breakfast recipes - all of which are gluten-free and written by Aran Goyoaga, of Cannelle et Vanille. I have a feeling I will end up making every one of them at some point, but I started with this recipe, which had me instantly intrigued by the list of ingredients alone.

I am not very well-acquainted with French cooking, but I did know that a traditional Clafoutis {pronounced klafuti} was a cake-like dessert made with fresh cherries. This savory, and eggier version was new to me, but reminded me of one of my favorite egg based casseroles - a strata. I also have a few cherry tomato plants that have managed to remain alive and producing fruit, even as we enter October {I didn't have quite enough for this recipe, but I supplemented with some store bought grape tomatoes I had hanging around}. A traditional Clafoutis is made with a batter quite similar to a pancake recipe.

White Cheddar & Chive Egg Strata Recipe. Egg Stratas (or casseroles...) are great for brunch - heartier and more rustic than a quiche and easy to make ahead of time, they are perfect for my style of casual entertaining. Most breakfast egg stratas call for cream or half-and-half and sausage. For the brunch we hosted last weekend for friends, I decided to lighten it up a little bit and used milk vs. cream and went without the sausage. Per Mike's request, we still had fried bacon as a side - we're not crazy! The strata was a hit - creamy, fluffy and full of white cheddar cheese, it was basically a really simple way to have perfectly cooked eggs ready just in time for brunch... without standing over a stove and stirring and stirring just before we sat down to eat.

To see the entire menu (including cinnamon maple & pecan scones...) and more about the brunch at our house, read the post here . White Cheddar & Chive Egg Strata In a bowl, whisk together eggs, milk, chives, salt and pepper. Apple-and-Cheddar Frittata. Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole. Broccoli and Cheddar Quiche with a Brown Rice Crust. With some of the heavier meals that I have been having recently I was looking for something lighter for breakfasts this week. When I am looking for lighter breakfasts, egg casseroles often some to mind and this time I was thinking of something more along the lines of a quiche. Broccoli is another one of my favorite green vegetables available during the winter and I had been wanting to use it in something so I decided that a broccoli quiche was the way to go.

Of course the natural combo of broccoli and cheese came to mind and I was immediatly thinking about broccoli and cheddar soups and broccoli and cheddar gratins and why not a broccoli and cheddar quiche? Although I really enjoy nice and light and flaky all butter pastry crusts with my quiche, this time I decided to go with another really nice crust, a brown rice crust. The brown rice crust is essentially just some cooked brown rice along with some cheese and an egg for binders. Broccoli and Cheddar Quiche with a Brown Rice Crust. Jalapeño Popper Quiche. Jalapeño poppers have to be one of my favourite snacks and I am pretty addicted to them. Recently I have been experimenting with using the signature jalapeño popper flavours in other dishes with great success. Not too long ago I tried a jalapeño popper dip that was even more addictive than the original and the jalapeño popper grilled cheese sandwich quickly made its way to the top of my list no too long after. When I came across the idea of a jalapeño quiche on Hilah Cooking it immediately reminded me of the flavours of jalapeño poppers.

This quiche starts out with a layer of cream cheese that is topped with fresh jalapeño peppers, a creamy egg mixture and finally a layer of melted cheddar cheese. The whole thing is baked in an all butter crust that gets nice and crispy by the time it is done. I was completely taken with the idea of being able to have jalapeño poppers for breakfast in quiche form and I just had to make it!

Jalapeño Popper Quiche Servings: makes 6+ servings Printable Recipe. Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage. We are right in the middle of pumpkin season and it was about time that I did something with them! Luckily with the weather cooling down, roasting is on the table again and roasting is my favourite way to cook pumpkin as it enhances and brings out it's flavour.

Near the end of last winter I had an idea to do a butternut squash and gorgonzola quiche but since spring produce was already starting to show up I decided to just hold off on it and I have been waiting impatiently ever since. Now that the winter squash are once again here it was time to try making the quiche and now I was thinking that a pumpkin version would be even better! Sweet roasted winter squash and creamy and tangy gorgonzola cheese is a flavour combo that I particularly enjoy and I have been using it in different dishes for a while now.

The combo does not stop there though as sage makes an amazing addition and you really cannot go wrong throwing some caramelized onions into the mix as well. Servings: makes 6 servings. Crustless Quiche with Feta & Asparagus - Gluten Free Recipe. I developed this crustless quiche a couple of years ago for a Bon Appetit post on breaking the Yom Kippur fast. With Yom Kippur right around the corner, I thought it was time to revisit the dish. When we break the fast, we usually do it brinner-style, serving up lox and bagels with lemon dill schmear, shakshuka, bourekas, and other breakfast-y items. Last year, we had Greek food, but that was sort of a delicious fluke. This year, we’ll probably revert to brinner again– and this low carb, gluten free Crustless Quiche with Feta and Asparagus will likely be on the menu. Quiche is one of those dishes that can be served for breakfast, lunch, or dinner.

It serves well warm or cold, depending on your preference (I like it heated up). You can make it a few days ahead, it keeps well in the fridge. This quiche can also be served during Passover. Pie Dish Any purchase you make from The Shiksa Market helps to support my website, my recipes, and the free content I provide. Ingredients Servings: 8. Reconsidering Quiche. Tomato and Fresh Corn Quiche. This recipe was meant to make a pie. A pie filled with tomatoes (intriguing), Cheddar (getting even better), and gobs of mayo (ick!). I’m sure that such a creation would taste good, but I can’t bring myself to bake or eat such a mayo-heavy dish. So that’s why my tomato pie became a quiche. A lovely cheesy quiche filled to the brim with grape tomatoes, sweet corn, caramelized onions, and fresh herbs. And a rich and flaky butter pie crust (in which I successfully replaced most of the flour with whole wheat). If you’re trying to save some calories you could ditch the crust altogether. 1 butter pie crust (I replaced 1 cup of the all-purpose flour with whole wheat and had to use slightly more water) 1 Tbsp. extra virgin olive oil 2 yellow onions, thinly sliced 2 cups cherry or grape tomatoes, halved and seeded 2 ears corn, kernels sliced off 3 eggs 1 cup milk 1 packed cup sharp white Cheddar 2 Tbsp. fresh basil, chopped 1 Tbsp. fresh chives, chopped salt and freshly ground black pepper 1.