Thursday, May 22, 2008

Crustless Quiche- The Tastebud Eggstravaganza


Last week, a member of our office retired. Well...she retired for the second time, but she still deserved a retirement brunch. Every milestone warrants a celebration, right? Right!

I volunteered to make crustless quiche (otherwise known as a frittata). I love making them. They are so easy and just bursting at the seams with delectable yumminess. It's hard to have just one serving. I made two different kinds: Bacon, cheddar and onion and swiss, ham and mushroom. The latter of the two was my favorite, but I am sucker for the fungus amoungus.

This egg casserole of sorts is great for breakfast, lunch and dinner and especially brunch. You could even bake it up in little silicon muffin cups for individual servings if you were hosting a shower or other food related gathering.

Bacon Cheddar and Onion Frittata:
Ingredients:
1 dozen eggs at room temperature (for ultimate fluffiness)
1/4 cup cream or whole milk (I used cream)
1.5 heaping cups crisp bacon (cooked beforehand)
1.5 heaping cups cheddar (I like sharp best)
1 Tbsp. olive oil
1 medium onion- diced
2 cloves garlic- minced

Directions:
Preheat oven to 350.
Prepare glass baking dish with butter. I used 9x13.
In skillet, sautee garlic and onion in olive oil until onion is cooked through, clear and slightly browning.
In large bowl, whisk together eggs and cream until smooth. Add onion, garlic, bacon and cheddar. Fold into eggs until well combined.
Pour mixture into prepared baking dish.
Bake for 30-40 minutes or until edges are golden and middle no longer "jiggles".

Swiss, ham and mushroom frittata:
Ingredients:
1 dozen eggs at room temperature (for ultimate fluffiness)
1/4 cup cream or whole milk (I used cream)
1.5 heaping cups smoked ham- diced
1 heaping cup shredded or finely diced swiss cheese
1 quart baby bella mushrooms- sliced
1 Tbsp. olive oil
1 large shallot- minced
2 cloves garlic- minced
Fresh dill for garnish (I used dry this time)

Directions:
Preheat oven to 350.
Prepare glass baking dish with butter. I used 9x13.
In large skillet, sautee mushrooms, garlic and shallots in olive oil until mushrooms are cooked through and slightly browning.
In large bowl, whisk together eggs and cream until smooth. Add mushrooms, shallots, garlic, ham and swiss. Fold into eggs until well combined.
Pour mixture into prepared baking dish.
Bake for 30-40 minutes or until edges are golden and middle no longer "jiggles".

When ready to serve, sprinkle with fresh dill.

1 comment:

Mara said...

that looks yummy!! in a really fatty way. hehee.