I am ashamed that I haven’t written here in several months, but I do have some very good excuses. A bout of diverticulitis, a broken bone in my foot that I didn’t know I had, a huge Thanksgiving at our house, and a wonderful drive out, but fraught with snow drive back from New York for Christmas. In summary, things have been BUSY!
I did however, do quite a bit of cooking over the holidays and the few months before. I found and modified a great recipe for shortbread that includes rosemary, which was delicious. I made a family recipe for Irish Christmas cake, which I will not give away, but I was quite impressed with my modifications. No raisins, so I ended up using all the dried fruit I had in the house, I had no whiskey so I used bourbon, and, I can not believe I am saying this, Tim didn’t have any stout in the house, so I used a delicious and very dark beer he had in the back of the fridge. It turned out wonderful, and I even had time to age it and bring it to our Christmas at my parents house in NY.
I have been thinking and thinking about what the heck I was going to share with the blogosphere. What I suddenly remembered was the brunch we had the weekend before Christmas at our house. My friend David was in town from California, and staying at our friends Melinda and Keith’s house. So, they came to us for brunch. I made a feta dip, and had a lovely cheese platter, but what saved the day was the mini crustless quiches that I made. David, as it turns out has celiac disease, so pretty much everything I made had gluten, except the quiches. Thank goodness, he loved them, and could eat them! As always, you can substitute just about any cheese or filling. I also made them in jumbo, non-stick muffin tins. However, buttering them well is essential, so don’t skip that step.
6 jumbo (room temperature) eggs
1 cup half and half, or milk, or cream or any combination of the above (I used half and half and creme fraiche)
salt and pepper to taste
1/4 tsp cayenne pepper (optional)
1 cup cheese (I used shredded Jarlsberg, but cheddar or goat or any other are fine)
1.5 cups sauteed spinach
Preheat your oven to 400 degrees
Evenly divide the cheese and spinach between the muffin tins. Some people put the cheese in the bottom of the cup so it forms a sort of crust. I didn’t worry about the order. People also have used ham and lined the cup with that… also a little too much prinking for me.
In a large bowl, whisk together the eggs, dairy and salt, pepper and cayenne until they are well combined and you can’t see any more eggwhites. With a ladle, fill the muffin tins to just below the rim. You should have just enough eggs to fill 6 jumbo tins. I wouldn’t recommend a smaller size, they will cook and dry out too quickly. You can also use individual ramekins, I think the capacity is 1.5 cups. Put the tin on a baking sheet, and bake in the oven for 20 – 25 minutes. You will know when they are done when the tops are very puffed up and browning. They may have some jiggle in the middle, but they should not be liquid in the middle.
Now, these will loose their puffiness fairly quickly after coming out of the oven, a bit like little souffles. The key to unmolding them is running a flexible spatula around the sides of the tins, so they won’t stick. Place them on a plate and enjoy!
Let me know how they come out!