Category Archives: Eggs

Potato and Onion Quiche

Potato and Onion Quiche

Alex, I’ll take “Stereotypical Myths – Fact or Fiction” for $200.

A:  Real men don’t eat quiche

Q:  What is fiction?

Roasted potatoes and onions

Of course it’s fiction.  Real man absolutely eat quiche.  As a kid, I never liked eggs.  However, put a piece of my mother’s bacon, onion, and tomato quiche in front of me and I’d be stuffing it in as quick as possible so I could get to the last piece before my father could.  Today, I serve quiche to my three old and bill it as “egg pie”.  Thing One hears “pie” and will devour it, regardless of the ingredients involved.

Ready to bake

One of the best thing about quiche is that you can unleash your creativity and the sky is the limit for what you can include.  The most important rule to keep in mind is that less is more.  Pick two or three good quality ingredients and let the taste shine through.  My wife and I have made a lot of quiches in our lives but this one is one of the most delectable we have tried.  The usage of creme fraiche and sour cream instead of cream or milk adds a wonderful tangy richness to the quiche while still keeping the egg light and tender.  This base works well for any combination of ingredients.  For this recipe, we were inspired by the Spanish tortilla (a potato and egg dish traditionally served as tapas) and put roasted potatoes and onions in the quiche base.  Because of the richness of the quiche, you don’t really even need to add cheese, though it certainly doesn’t hurt.

Freshly baked

Potato and Onion Quiche

Ingredients:

Crust

2 1/2 cups all-purpose flour

1 tsp sugar

1/4 cup lard

12 tbls butter (1 and 1/2 sticks)

ice cold water

Quiche Filling

1 small potato

2 medium onions

3 eggs

8 oz (weight) creme fraiche

6 oz (weight) sour cream

2 oz mild cheddar cheese, shredded

To Make:

Crust

This recipe makes a top and bottom pie crust.  The quiche only uses half the dough so feel free to freeze half for a later date, or cut the ingredients in half and make one crust.

Whisk flour and sugar together in a bowl.  Cut the butter into small pieces.  Add the butter and lard to the flour sugar mixture.  Using a pastry blender, cut the lard and butter into the flour until the mixture resembles course bread crumbs.  Slowly, drizzle in the ice water a few tablespoons at a time until the dough comes together into a large ball.  If you are making a full recipe, cut the dough in half.  Form each half into a thick disk, wrap tightly in plastic wrap and refrigerate for at least an hour.

Quiche

Combine the potato and onions with salt and pepper and toss with olive oil.  Roast in a 350F oven for about 45 minutes, stirring them around every so often.  Set aside.  The crust and vegetables can be done up to a day ahead.  If making ahead, refrigerate the potatoes and onions.  Remove from the fridge and allow to come to room temperature before adding to the quiche.

When you are ready to bake the quiche, roll out your pastry dough in a round large enough to fill a deep dish 9″ pie plate.  Place the dough in the pie plate and scatter the onions and potatoes over the crust.  In a medium bowl, beat the eggs.  Stir in the sour cream and creme fresh.

Roll out your pastry dough to fill a 9″ pie plate.  Place the dough in the pie plate.  Add in the roasted potatoes and onions.  Add the shredded cheese.  Added the egg, creme fresh, and sour cream mixture.  Bake 40 minutes at 350F, until the center is barely set.

To Serve:

Serve immediately (hot) or later (room temp) or the next day (cold from the fridge).  This makes a great brunch, lunch, or dinner option.  Serves 4-6.

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Filed under Breakfast, Dinner, Eggs, Recipes, Vegetarian

Mushroom and Onion Frittata

Mushroom and Onion Frittata

I love eggs.  I could eat them for three meals a day and be very happy.  They are so versatile; equally at home playing a supporting role in sweets like cookies or cake or acting as the star of savory dishes like quiche or a frittata.  When you are pressed for time and/or find yourself with nothing in the fridge at dinner time, eggs are a quick and easy foundation for a healthy dinner.

Eggs

If you have never made a frittata, I highly recommend you try it.  Frittatas, essentially rustic, unfussy omelets, are very easy to make, come together quickly, and can be made with whatever you have on hand.  You start with whatever precooked meat and cooked or raw vegetables you have available.  Cook them gently in an oven-proof skillet to warm them.  Add beaten eggs and cook until the bottom is set.  Sprinkle with grated cheese, pop in under the broiler, and in less than 15 minutes, dinner is served.

Mushrooms and Onions

This recipe is for a mushroom and onion frittata but feel free to use this as a guide to the basic technique and adapt to whatever ingredients you like.  Ham or bacon are always lovely additions to a frittata.  Bell (or spicy) peppers, tomatoes, roasted potatoes, asparagus, broccoli, and pretty much anything that you would put in an omelet would be tasty as well.  Of course, you could always go simple and use a variety of cheeses to flavor your dish.  Whatever you do, frittatas make a lovely dinner or brunch dish.

Cheesy goodness

Mushroom and Onion Frittata

Ingredients:

5 large eggs

1/4 teaspoon oregano

1 small-to-medium yellow onion, finely diced

1 tbls vegetable oil

2 tbls butter

7 oz mushrooms, sliced

salt and pepper to taste

2 oz swiss cheese, shredded

grated parmesan cheese to top (optional)

To Make:

Beat the eggs along with the oregano and salt and pepper to taste.  Set aside.

Place a 10″ oven proof skillet over medium heat.  Add the vegetable oil and the onions.  Cook until the onions are softened and slightly browned, about 5-7 minutes.  Add the mushrooms.  Cook until the mushrooms have released all of their juices and have browned nicely, another 10-15 minutes.  Remove the onion, mushroom mixture from the pan and place in a bowl. 

Add the butter to the pan and heat until it is foamy and starting to brown.  Add the egg mixture and reduce the heat to low.  Allow the egg mixture to cook for a few minutes and set on the bottom of the pan.  Add the onion and mushroom mixture to the eggs and top with the shredded swiss cheese.  Continue letting the egg mixture to cook for a total of about 15-20 minutes until set and only slightly runny on the top.  Sprinkle with grated parmesan cheese if using. 

Place under a high broiler for about a minute until the cheese is golden brown and the top is set.  Remove the pan from the oven and use a spatula to loosen the frittata from the pan and slide onto a cutting board. 

To Serve:

Cutting the frittata into wedges (like a pizza) and eat warm or at room temp.  Serves 4.

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Filed under Breakfast, Dinner, Eggs, Mushrooms, Recipes, Vegetarian

Mashed Potato, Ham, and Cheese Bake

Mashed Potato, Ham, and Cheese Bake

When do you find yourself reaching for comfort food?  Is it when you are tired or stressed, when the weather is cold and gray, when you aren’t feeling well?  For us, it is really all of the above.  This past week has been a little stressful and rather tiring.  The weather hasn’t been the greatest and I have been fighting a cold.  Luckily, when all of those unfortunate things converge in the space of one week, there is this casserole to make things seem much brighter.

Simple but good quality ingredients

There is nothing fancy about this dish.  It doesn’t use any fancy ingredients, nothing special in the prep, and it doesn’t really even look all that pretty.  However, it tastes really, really good.  It is warm and hearty fare that is great for any time of day.  It makes a nice brunch dish, since much of it can be prepared ahead of time, great as left overs for lunch, and of course, the best comfort food ever for dinner.

Bake sans parmesan and panko layers

To really make this dish stand out, make sure to use the best quality ingredients you can get your hands on.  Choose really good ham, flavorful cheese, and potatoes as fresh as you can get them.  When the casserole comes out of the oven all brown and crunchy on top, loaded with ham, and dripping with melted cheese, you won’t be sorry.

Golden brown and delicious

Mashed Potato, Ham, and Cheese Bake

Recipe adapted from Marc’s Italian neighbor growing up, Maria Paolucci

Ingredients:

1 1/2 lb all purpose potatoes

4 tablespoons butter

1 tbls bacon fat (or butter or cooking oil)

8 oz smoked ham steak

2 eggs, slightly beaten

1 small sweet onion, finely diced

8 oz Monterey Jack cheese, shredded

4 oz Gruyère cheese, shredded

1 oz Parmesan cheese, finely shredded

1/4 cup Panko bread crumbs

To Make:

Scrub potatoes and quarter them (if you have potatoes with tender skins, leave them on, otherwise peel them).  Place potatoes in a pot with enough water to cover by about an inch and bring to a boil.  Boil until tender when pierced with a knife, about 40 minutes, depending on the size of your potatoes.  Meanwhile, heat a large skillet and melt the bacon fat.  Add the ham steak and heat until cooked through.  Remove the ham steak from the pan and transfer to a cutting board to cut into bite size pieces.  Add the onions to the juices left in the pan and cook on low until lightly browned (or turn off the heat in the pan and let the onion brown from the residual heat).

Preheat the oven to 450F.  When the potatoes are ready, strain and transfer to a large mixing bowl.  Add the butter and mash until very smooth.  Fold in the Monterey Jack and Gruyère cheeses, along with the ham, onion, and eggs.  Grease a 2-qt baking dish (lard works well) and spread the mixture evenly in the dish.  Top with bread crumbs in one layer and then parmesan in a second layer.  Bake for 40 minutes or until golden brown and the cheese bubbles up on the sides. 

To Serve:

Serve hot and enjoy.  Serves 3-4 as a main course, 6-8 as a side.

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Filed under Breakfast, Dinner, Eggs, Meat, Recipes, Side Dish

Maple Toast Cups

Maple Toast Cups

Happy New Year!  I hope everyone had a nice day.  Marc and I spent New Year’s Eve making (and eating) a big bowl of kettle corn and watching Harry Potter and The Half Blood Prince.  It wasn’t the most exciting evening ever but it was very relaxing and babysitters are tough to come by on December 31.

Maple brushed bread with bacon

If your New Year’s Eve was more typical, then you might have a need for a good breakfast the “morning after.”  If so, then these maple toast cups are a sure thing.  These are reminiscent of McDonald’s McGriddle sandwich except that they are much, much better.  They are both sweet and salty, soft from the egg and crisp from the bacon and the toast.  1 or 2 of these and you have all your breakfast needs covered, except for the coffee of course.

Raw eggs in bread cups

Maple Toast Cups

Ingredients:

1 1/2 tablespoons butter

1 1/2 tablespoons maple syrup

6 slices bread (Make sure to use a tight crumb, good quality bread.  We used homemade maple buttermilk bread and it was delicious)

4 slices bacon, cooked crisp and crumbled

6 large eggs

To Make:

Preheat the oven to 400F.  Butter six regular muffin cups.

In a small sauce pan, melt the butter with the maple syrup.

Remove the crusts from the bread.  Flatten each slice with a rolling pin.  Brush both sides of the bread with the syrup mixture.  Put one slice into each muffin cup and sprinkle the bacon pieces evenly into the cups.  Carefully break an egg into each cup (be careful or the white will run out).  

Bake until whites are set and the yolks are still a bit runny.  It took about 20 minutes in our oven but since ovens vary, you should start checking after 5 minutes.

To Serve:

Lift toast cups from the pan and serve immediately, drizzled with additional syrup, if desired.  Serves 3 to 6, but is easily multiplied.

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Filed under Breakfast, Eggs, Recipes