Rachel's Recipes

Posts Tagged ‘Eggs

The goat cheese makes this unlike most quiches. Instead of a traditional crust, toasted bread crumbs line the bottom of the pan. I prefer crustless quiches and this was definitely a keeper!

Ingredients
1 1/2 pounds medium zucchini or a mixture of summer squashes
Kosher salt
4 tablespoons extra-virgin olive oil
1 1/2 cups 1-inch, day-old bread cubes, preferably sourdough
1 medium white onion, chopped, about 1 cup
1 clove garlic, thinly sliced
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill (I omitted this)
1 teaspoon chopped fresh marjoram or oregano
2 cups half-and-half (I only had 1 3/4 cup so I added 1/4 cup skim milk)
2 large eggs
2 egg yolks
Freshly ground black pepper
6 ounces young goat cheese, such as Montrachet.
2 ounces grated Swiss or Gruyere cheese, about 1/2 cup

Directions
Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, and place into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful or using a tea towel, to remove excess water. Set aside.

Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan.

Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill, and marjoram or oregano. Remove from heat, cool slightly.

Whisk half-and-half, eggs, and egg yolks. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.

Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

Source: Food Network Kitchens

Migas

Posted on: February 7, 2010

When you want a hot breakfast in less than 15 minutes, these are the perfect choice. We keep chips and salsa in the pantry so this used everything I already had on hand. You could probably substitute regular onions for the green onions if you didn’t have any on hand.

Ingredients
1/2 Tablespoon butter
2 green onions, chopped (I cut mine directly into the pan using kitchen shears)
3 large eggs
2 Tablespoons milk
1/2 cup salsa
1/4 cup shredded cheese (I use Monterrey jack or Mexican blend)
2 handfuls of tortilla chips
salt (use sparingly as the saltiness of the chips will salt the dish)
pepper

Directions
Saute the green onions in butter over medium heat until they are soft. While the onions are cooking, whisk together the eggs and milk.

Pour the egg mixture over the onions, cooking as you would an omelette.

When eggs are almost cooked through and still moist, fold in the salsa. Crush the tortilla chips and fold in to the eggs.

Top the eggs with cheese and gently fold in to melt. Season with salt and pepper, going easy on the salt. Serve immediately.

Source: Budget Bytes

Ingredients
1 tablespoon unsalted butter, plus more to butter ramekins
2 tablespoons minced yellow onion
Salt and freshly ground black pepper
6 ounces baby spinach
4 slices Canadian bacon
4 large eggs
1/4 cup heavy cream
1/2 ounce grated aged Cheddar

Directions
Heat oven to 350 degrees and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.

Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.

Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide the cheese evenly among ramekins.

Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 minutes.

Source: Ask Aida

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