April is here, with warm days coaxing our gardens – and all of us – out of hibernation. Celebrate spring with a lovely brunch; this simple and delicious recipe for Cheesy Egg Quiches is the perfect menu headliner, and my dish for The Recipe Box in Direct Magazine’s April issue!
One of my favorite recipes, this quiche has been my family’s brunch and holiday tables for years. It’s one of those recipes we’ve been making for so long I don’t even know where the original came from. Technically I guess it isn’t a quiche because it doesn’t have a crust; it’s actually more of a frittata…but we’ve always called it quiche, and so there you go.
I’ve adapted it many times with different meats, cheeses, vegetables and herbs, and have included my favorites in the recipe below. For Christmas breakfast, the variation with maple sausage and cheddar is so homey and comforting…for a ladies’ lunch or wedding/baby shower, the lobster, Gruyere Cheese and fresh herbs is beautiful and delicious. The wonderful thing about this dish is that you can totally customize it to you tastes – or those of your guests, or the theme of your party. The original recipe, which calls just for jack cheese and chopped roasted chile peppers, is light and simple, a perfect compliment to a garden salad and some delicious bread.
The quiche bakes up beautifully in a 9″ x 13″ casserole dish – simply cut into squares to serve (check it out here!). For this version I made individual quiches using my jumbo muffin tins, and they turned out great ~ so pretty and easy to serve. I think these would be fantastic for a party; you don’t even have to cut into squares; guests can just help themselves to an individual quiche (and they look lovely on the plate, don’t you think?).
The recipe can be prepared the night before and refrigerated, then baked in the morning, allowing you more time with your guests. (In fact, I always make this on Christmas Eve right before I go to bed; in the morning I let the quiche set on the counter while the oven preheats, then it bakes while we open presents.
Leftovers (if you have any!) reheat beautifully. The quiches can also be wrapped individually and frozen, then reheated in the microwave for a delicious breakfast or lunch on the go.
And if you’re just making them for a couple or a few, don’t fret ~ leftover quiches can be wrapped in plastic and frozen in an airtight bag. They reheat quickly in the microwave or oven for a quick but delicious breakfast or lunch!
“One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.” Laurie Colwin, ‘Home Cooking’
- 10 Eggs
- ½ cup flour (for gluten free, substitute rice flour or gf flour)
- 1 tsp. baking powder
- 1 tsp. Kosher salt
- ½ tsp. ground black pepper
- 16 oz. container small curd cottage cheese
- 1 lb. shredded Mexican cheese blend
- ½ cup butter, melted and cooled slightly
- 12 oz. pork chorizo
- 1- 4 oz. can diced chiles
- Preheat oven to 350F.
- Spray two 6-cup jumbo muffin tins with nonstick cooking spray.
- Heat a non-stick skillet over medium-high heat, remove the chorizo from the casing and sauté, stirring often, until the meat is cooked through, about 10 minutes; cool.
- In a large bowl, beat the eggs until frothy.
- Whisk in the butter, flour, baking powder, salt, pepper and cottage cheese, then fold in the shredded cheese, chorizo and chiles.
- Place ½ cup of the egg mixture into each muffin tin (a ¼ cup cookie scoop works well for this) and bake 25-30 minutes, until golden brown and a knife inserted into the center comes out clean.
- Remove from the oven to a cooling rack.
- Carefully run a butter knife or an offset spatula around the edges of each quiche, cool for 10 minutes and remove from the tins.
- Serve with fresh salsa or pico de gallo, sliced avocado and Mexican Crema (or sour cream).
Original: Make the quiche with Monterey Jack instead of the Mexican Cheese Blend. Use two cans of diced chiles. Serve with salsa, avocado/guacamole, and toast/tortillas.
Maple Sausage and Cheddar: Omit the chorizo, diced chiles and substitute white pepper for the black pepper. Crumble and cook 1 lb. bulk Maple Breakfast Sausage and cool slightly. Substitute Cheddar Cheese (your choice of mild or sharp) for the Mexican Cheese Blend. Stir the sausage into the casserole and bake as directed. This is delicious served with waffles and maple syrup!
Fresh Herbs, Gruyere and Seafood: Omit the chorizo and chiles. Substitute Swiss or Gruyere Cheese (or Fontina if you don’t like Gruyere) for the Mexican Cheese Blend. Stir in ½ cup finely chopped Italian Parsley, Tarragon and Chives, and ½-1 lb. of cooked lump crabmeat or lobster. Serve with croissants, bagels, sourdough toast, breakfast potatoes, etc…
Greek Style: Omit the chorizo and chiles. Substitute Feta Cheese (or Fontina if you don’t like Feta) for the Mexican Cheese Blend. Stir in ½ cup finely chopped Dill and Chives, 1 package defrosted chopped spinach (wring out the excess water), ½ cup sliced olives and ½ cup finely chopped sun-dried tomatoes in oil, drained. Serve with pita bread rounds or wedges.
Make It Your Own! Stir in 1 cup of a combination of your favorite finely chopped fresh herbs. Add a pound of your favorite cheese, shredded. Stir in approx. 12 oz. of your favorite meat/seafood/veggies.