spinach-potato crustless quiche

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Though the spinach and potato are the stars of this crustless quiche, they wouldn’t be stars if it weren’t for the garlic, feta cheese, onion, and herbs. They work their magic to make this egg pie the tastiest ever.

Spinach-Potato Crustless Quiche
Prep time: 20 minutes
Bake time: 25 minutes
Servings: 6-8

Ingredients:
1 bunch fresh spinach, chopped
1 medium potato, diced into 1/2 inch pieces
1 tablespoon olive oil
1/2 cup onions, chopped
4 large cloves garlic, minced
1 tablespoon oregano
1 tablespoon rosemary
1/2 cup (2.5 oz) crumbled feta
2 tablespoons grated Parmesan cheese
1/2 cup all purpose flour
1 tsp baking powder
2/3 cup fat free milk
2 large eggs, beaten
1/2 tsp salt
fresh cracked pepper to taste
cooking spray
Sriracha sauce

Directions:

Preheat oven to 400°. Lightly spray a 9 inch pie dish with cooking spray. Cut spinach into 2 inch lengths.

Heat olive oil in a large dutch pot. When the oil is hot, add the spinach and cook it down until it is bright green and slightly wilted. Remove from heat and drain any excess water. When cool enough to handle, coarsely chop the spinach. Set aside.

In a small saucepan, boil 2 cups water with a little salt. Cook the potatoes until tender, about 5 minutes. Drain and set aside.

Mix spinach, potatoes, onions, garlic, oregano, rosemary, feta cheese and Parmesan cheese in a large bowl.

Sift flour and baking powder in the workbowl of a food processor. Add milk, beaten eggs, salt, pepper, to flour mixture in the bowl. Process until well blended.

Combine flour mixture with spinach mixture, and mix well. Scrape into pie dish.
Bake 25 to 30 minutes or until knife comes out clean when pierced near the center. Let it stand at least 5 minutes before serving. Serve with sriracha sauce.

savory egg pudding

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savory egg pudding

A cross between a crustless quiche and an egg pie, this savory pudding has a mild herbal flavor and a delicate custard-like consistency. Parboiling or pre-cooking the potatoes is an important first step in ensuring that the potatoes cook at the same time the egg custard sets.

Savory Egg Pudding (adapted from Chowhound)
Prep time: 20 minutes
Baking time: 30 minutes
Resting time: 20 minutes

Ingredients
1/4 cup all purpose flour
1 cup half-and-half (half cup milk and half cup heavy cream)
3 large eggs
1 large egg yolk
1 cup heavy cream
salt
white pepper
2 medium potatoes, thinly sliced (can be peeled or not)
2 tablespoons finely chopped tarragon
2 tablespoons finely chopped Italian flat-leaf parsley
1 tablespoon finely chopped dill
2 tablespoons unsalted butter plus more to grease the pan
2 medium leeks, halved lengthwise and then sliced crosswise, white and pale green parts only
2-4 large garlic cloves, peeled and minced

1. Put the oven rack in the middle of the oven and preheat to 375˚F/200˚C. Grease a 2 quart baking dish generously with butter and set aside.

2. In a blender jar, combine the flour, half of the half-and-half, the eggs, and the egg yolk. Pulse several times until smooth. Add the remaining half and half and the cream. Season well with salt and white pepper to taste. Pulse to combine. Set aside.

3. Slice the potatoes thinly with a mandoline. Put potatoes in a large pan of boiling salted water and cook for 2-3 minutes or until just tender. Drain the potatoes and put them in a large bowl. Add the chopped tarragon, parsley, and dill. Season with salt and white pepper. Toss to coat.

4. In a large saucepan, melt the butter. Sauté the leeks and the garlic 5-6 minutes or until wilted. Mix the cooked leeks with the potatoes and herbs. Season with additional salt and pepper. Evenly spread the potato mixture in the prepared baking dish and then pour the egg mixture on top.

5. Bake until the egg custard is puffy and golden. It should set in about 30-35 minutes or until a knife inserted in the center comes out clean. Remove from the oven. Let the pudding rest 20 minutes before serving. Serve warm or at room temperature with a few twists of Himalayan pink salt and black peppercorns.