Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts

Sunday, March 24, 2024

Baked Mixed Berry Cream Cheese French Toast Casserole


Who doesn't love to serve a show stopping french toast casserole for breakfast or brunch? Even more important, who doesn't love to eat a show stopping french toast casserole for breakfast or brunch? This crowd pleasing, decadent Baked Mixed Berry Cream Cheese French Toast Casserole is one of those. Destined to elicit joy, it's an impressive, seriously delicious, accolade worthy casserole. Potentially one worthy of being given signature dish status.


With both pillowy bread pudding like and crunchy textures, this Baked Mixed Berry Cream Cheese French Toast Casserole takes lusciousness to a whole new level. If there was ever a french toast casserole guaranteed to have everyone at the table wondering if there is enough left over for a second helping, this would be the one. 

Compared to all of the other french toast casseroles on this blog, this one has now ascended to the top of an already scrumptious array of options. While the Baked Praline French Toast Casserole, Blueberry Pie French Toast Casserole, Cherry Preserves and Mascarpone French Toast Casserole, and Apple Cinnamon French Toast Casserole are all amazing, this Baked Mixed Berry Cream Cheese French Toast Casserole is an absolutely spectacular dish.


Challah is a rich, dense, eggy bread that holds up well when soaked in a creamy milk and egg custard. Making it the perfect choice for this French Toast Casserole. You can find loaves of challah at many grocery stores. But if you happen to have a Whole Foods near you, you can almost always find it there. The combination of whole milk and half and half when mixed with eggs, vanilla, sugar and Kosher salt creates a lovely, rich custard. Lightly sweetened cream cheese and mixed berry preserves (or your other favorite preserves) round out the ingredients needed. 


One of the keys to stuffing the challah with sweetened cream cheese and preserves is how you cut it. After cutting the loaf into thick 1 1/2" slices, each thick slice is then cut in half. To create the pocket for the fillings, take a sharp knife and cut a slit into each (half) slice (being careful not to cut through the ends or bottom of the bread). The best way to get the fillings into the bread is with a pastry bag (alternately you can turn a ziplock baggy into a pastry bag). This is the only part of the french toast casserole assembly that requires some patience. But it's well worth the effort.


Once all of the bread slices are filled, they are each carefully dipped into the egg custard mixture before being placed into a generously buttered baking dish (the filling side of each bread should be facing upward). All of the remaining custard gets poured into the dish. Tightly covered with aluminum foil, the casserole is chilled overnight in the refrigerator. Allowing the bread to 'soak' in and up the custard mixture is what gives the casserole it's luscious bread pudding like texture.

When you are ready to bake the french toast casserole, begin by first removing the baking dish from the refrigerator before preheating your oven to 375 degrees (F). Fifteen minutes is long enough to adequately preheat your oven as well as give your baking dish time a bit of time to get some of its' chill off. Placing an ice cold glass or ceramic dish into a hot oven can sometimes have disastrous results.


There may be no better way to start the weekend than with a large piece of the Baked Mixed Berry Cream Cheese French Toast Casserole topped with some additional mixed berry preserves, some fresh berries and a large dollop of sweetened mascarpone. Think heaven on a plate. 

You don't have to wait for a special occasion to make this fabulous, mouthwatering make ahead breakfast/brunch casserole. Although more than likely it will make any weekend breakfast or brunch feel like one. 

Recipe
Baked Mixed Berry Cream Cheese French Toast Casserole
Serves at least 8

Ingredients
1 pound (454g) unsliced loaf of challah, cut into 1 1/2 inch slices (about 7 thick slices per loaf)
8 ounces (226g) cream cheese, slightly softened
2 Tablespoons confectionary sugar
13 ounce (370g) jar Mixed Berry Preserves (Strawberry, Blackberry, Blueberry or Cherry) - See Notes
8 large eggs
1 1/2 cups whole milk
1 1/4 cup half and half
2 Tablespoons granulated sugar
2 teaspoons vanilla
1/4 teaspoon Kosher salt

16 ounces (453g) mascarpone 
1/4 cup (30g) confectionary sugar

Fresh blueberries, blackberries, and strawberries
Optional: Confectionary sugar for dusting

Directions
1. Generously butter a 9" x 12" baking dish. Set aside.
2. In a medium sized bowl, use a hand mixer to beat the cream cheese and confectionary sugar until creamy. Set aside.
3. In a large bowl, whisk together the eggs, milk, half and half, granulated sugar, vanilla and Kosher salt.
4. Cut the thick slices of the brioche in half (down the center of each slice). Use a sharp knife to cut a slit into each bread half, being careful not to cut all the way through.
5. Using a pastry bag (or zip lock bag), pipe the cream cheese mixture and half of the jar of the preserves into each bread piece. Note: This part takes a little patience. Begin with piping in the cream cheese, then the preserves.
6. Dip each of the filled bread pieces into the egg/milk custard mixture. Place each bread slice (cut slice facing up) into the prepared baking dish.
7. Pour the remaining egg/milk custard mixture into the baking dish. Cover with aluminum foil and refrigerate overnight.
8. Preheat the oven to 375 degrees (F) for 15 minutes. Take the chilled baking dish out of the refrigerator as soon as you begin preheating the oven. Note: You don't want to put an ice cold baking dish into a hot oven.
9. Place the baking dish on a large, rimmed sheet pan. Bake the French Toast Casserole for 25 minutes (with the foil on).
10. Remove the foil and bake for another 30-35 minutes or until the custard has set and the challah is golden.
11. Let the French Toast Casserole rest for at least 10 minutes before serving.
12. Whip the mascarpone with the confectionary sugar. Put in a bowl and serve along with the casserole.
13. Top the French Toast Casserole with fresh berries and a few dollops of the mixed berry preserves on top before bringing to the table to serve.
14. Serve with the remaining mixed berry preserves, whipped mascarpone, and additional berries. Optional: Serve with some maple syrup and/or freshly whipped cream.

Notes: (1) But a good quality jar of preserves. Bonne Mamam preserves are my favorites. You will use about half of the jar to fill in the bread slices. Use some of the remaining preserves to top the casserole when it comes out of the oven and serve the rest in a small bowl alongside the casserole. Instead of mixed berry preserves, use another one of your favorite fruit preserves. (2) You can use either challah or brioche to make this casserole. It's important you cut your slices 1 1/2" thick.

Monday, March 11, 2024

Paella Pan Lasagna (or Sheet Pan Lasagna)


Raise your hand if you love making relatively simple, almost effortless, crowd pleasing meals. Imagine for a moment that almost everyone reading this blog post has raised their hand. Because whether you are hosting a dinner party for 6 or more, serving Sunday dinner for your family and/or friends, or have a household of weekend guests, this deeply satisfying, incredibly scrumptious, show stopping Paella Pan Lasagna is certain to get rave reviews. While it can also be served on a large, rimmed, heavy bottomed sheet pan, this is a great way to use the paella pan you take out only a couple times of the year. Or it's yet another way to justify the purchase of one (yes, I am a terrible influence). 


Sheet Pan dinners have been riding the rage wave for more than six years now. They are simple to put together, don't require a lot of baby-sitting while they bake, feed a crowd, and make clean up a breeze. But within the last two years, sheet pan lasagna has become immensely popular. Thanks in large part to Italian food goddess Giada DiLaurentis. What is not to love about a layerless lasagna? When made on a sheet pan, it's texture is crispier. While less crispy when made in a paella pan, the depth of flavor and textures are phenomenal. It's possible you may never want to make the layered version of lasagna again.

While the recipe shared here was inspired by Giada's, it's not Giada's. In the notes section below, you will find a link to her recipe and can make the comparisons. 

There are four kinds of cheese used in this Paella Pan Lasagna. Whole milk ricotta, whole milk mozzarella, fresh mozzarella and Parmigiano-Regianno. Whole milk cheeses have a richer flavor than their part-skim counterparts. I used my favorite jarred, store-bought marinara (Rao's) here but use your favorite or your homemade sauce. The Aleppo pepper, garlic, yellow onion, and spicy Italian sausage each add a layer of deliciousness and spice to the dish. Baby spinach is more tender than regular spinach and it cooks up quickly. One egg yolk mixed in the ricotta and spinach mixture helps to bind it and keep it from being runny.

The garlic, Aleppo pepper, and spinach are cooked in large skillet. Once cooled, drained and chopped, it's mixed in with the egg yolk and ricotta. The same skillet is used to cook the sausage and onions. That mixture is transferred to the paella pan and mixed with the marinara sauce, one half cup of reserved pasta water, one cup of grated mozzarella, and one-half cup of grated Parmigiano-Regianno. Once those ingredients are blended together, the al dente cooked pasta is mixed in.

Next come the cheese layers. First the spinach-ricotta mixture. I used a small ice cream scoop to dollop it on, but you could also use a large tablespoon. 


Next comes one and half cups of freshly grated mozzarella and one cup of grated Parmigiano-Regianno. Lastly, an eight ounce ball of fresh mozzarella is broken up into pieces and spread on top. It's now ready to go into a preheated 425 degree (F) oven. Baking time is approximately 30 minutes. Note: If you make the lasagna early in the day and store it in the refrigerator, take out at least 45 minutes before putting in the oven. You don't want to put a cold pan into a very hot oven. Baking time may need to slightly increased.


Allow the Paella Pan Lasagna to rest for at least 10 minutes before serving. Top with some julienned basil and lightly drizzle some extra-virgin olive oil over the top. Alternately, drizzle each plated serving with the olive oil. It's always a good idea to put out a bowl of grated Parmigiano-Regianno cheese out. Because when eating lasagna, there is no such thing as too much cheese. 

All you need to complete this simple, hearty, impressive meal is a loaf of thickly cut homemade Artisan, Italian or French Bread, a large salad and some wine. 

This Paella Pan Lasagna allows you to savor the flavors of a classic lasagna, but without all of the labor involved in creating those perfect layers. This innovative twist of a beloved comfort food dish is certain to become a cherished, crowd pleasing favorite. Because what is not to love about a pasta dish oozing with cheese, richly flavored, and a snap to make? 

Recipe
Paella Pan Lasagna (or Sheet Pan Lasagna)
Serves 8

Ingredients
3 Tablespoons olive oil, divided
1/2 teaspoon Kosher salt
1 pound (453g) lasagna sheets (ruffled edges), broken into 2"-3" pieces
2 cloves garlic, minced
1 teaspoon Aleppo Pepper flakes or Red Pepper flakes
5 ounces (142g) fresh baby spinach
1 cup (250g) whole milk ricotta
1 large egg yolk
20 ounces (567g) spicy Italian sausage, broken into pieces
1 yellow onion, diced
2 - 24 ounce jars of store bought marinara (highly recommend Rao's) - this is approximately 4 1/2 cups
1/2 cup pasta water
2 1/2 cups (325g) whole milk mozzarella, shredded and divided
1 1/2 cups (150g) freshly grated Parmigiano-Regianno, divided
8 ounce ball (225g) fresh mozzarella, broken up into pieces

Extra-virgin olive oil, for finishing
Fresh basil, julienned, for garnishing
Additional freshly grated Parmigiano-Regianno for serving

Directions
1. Preheat oven to 425 degrees (F).
2. In a large skillet, heat 1 Tablespoon olive oil. When heated, add in the garlic cloves and Aleppo Pepper flakes. Cook for 1 minute, stirring frequently.
3. Add in the baby spinach and 1/2 teaspoon Kosher salt. Cook until the spinach has wilted. Remove mixture from the pan and into a strainer. Let the spinach mixture cool briefly. Transfer to a cutting board and chop cooked spinach.
4. In a medium sized bowl, mix together the ricotta and egg yolk. Mix in the chopped spinach mixture. Set aside.
5. Cook pasta for approximately 7-9 minutes or until al dente. Remove pasta from the water and drain. But reserve 12 cup of the pasta water.
6. In a large skillet, heat 2 Tablespoons of olive oil. Add in the sausage and cook for approximately 6-7 minutes or until beginning to brown.
7. Add in the diced onion and cook for another 7-9 minutes or until the sausage has cooked through and onions have softened.
8. Transfer the sausage/onion mixture to the paella pan (or sheet pan if using instead). Stir in the marinara sauce. Then add in the 1/2 cup of the reserved pasta water, cooked pasta, 1 cup grated mozzarella, and 1/2 cup grated Parmigiano-Regianno. Stir to combine.
9. Dollop large tablespoons of the ricotta/spinach mixture over the top.
10. Sprinkle on the remaining 1 1/2 cups grated mozzarella and 1/2 cup Parmigiano-Regianno. Top with broken pieces of the fresh mozzarella.
11. Bake for 30 minutes.
12. Remove from the oven and let rest 10 minutes before serving. Garnish with fresh basil.
13. Drizzle some extra-virgin olive oil over each serving. Serve with some additional grated Parmigiano-regianno cheese in a bowl.

Notes: (1) Here's the link to Giada's recipe. (2) I used a 16" paella pan. If using a sheet pan instead, use an 11" x 17" or 12" x 18" rimmed, heavy bottomed sheet pan.  (3) Instead of using jarred marinara sauce, you can use your homemade one. (4) Highly recommend grating your cheese versus buying bags of shredded cheese.

Friday, February 2, 2024

Spinach and Cheese Quiche

 


I was completely enamored with the landscapes of the Pacific Northwest after traveling to Washington a little more than seven years ago. A first time trip to Oregon last week reaffirmed my love of the northwest. Not even five days of rain and overcast skies could spoil nature's beauty. We stayed in the Willamette Valle but drove on two lane highways through the countryside to go on morning hikes in the lush, mossy forest in Silver Falls State Park and along the coast at Cannon Beach. Afternoons were spent going to wine tastings in some of Oregon's most bucolic vineyards and evenings spent eating at some amazing restaurants. In other words, every day was perfect. But the real highlight of the trip was finally meeting and getting to warmly embrace good friends from Washington. Ones I had only corresponded with, traded gifts with, and on some occasions spoken to over the past ten years. Along with the feelings of jubilation were feelings one experiences only with a life-long closeness. I have never been able to fully explain or even understand how or why I have felt such an immediate, close connection to Carolyn and John. However, from the very beginning of our friendship I believed we were destined to cross paths with one another in this lifetime. It took me more than sixty years to get to Oregon and more slightly more than sixty years for them to come into my life. Both were long overdue, but well worth the wait.

Speaking of waiting, I couldn't wait to get my hands on the recipe for the Spinach and Cheese Quiche served as appetizer at my recent book club meeting. Although I have served a Parmesan and Pancetta Tart as an appetizer many times before, I had never thought to serve quiche as one. It's really a brilliant idea! And this particular quiche is delicious served both warm and at room temperature.


If I were to serve this Spinach and Cheese Quiche with cocktails, I would definitely make it in removable bottom 9 or 10" metal tart pan. But if I wanted to serve it for breakfast, brunch, lunch or dinner, I would probably choose to use a 9" quiche (or pie) dish (like I did here). 


You can make your own crust or you can use a store-bought refrigerated one. You can buy grated sharp white cheddar cheese or you can grate your own. You can use finely diced raw sweet onions or you can use finely diced sweet onions sautéed in butter (my preference). You can use white black pepper or white pepper. This is one of those recipes that gives you choices. The only non-negotiables are the large eggs, whole milk, sharp white cheddar cheese, and thawed frozen spinach.

The crust for the quiche is par-baked in a 400 degree (F) oven. Par-baking helps to ensure you have a firm, crispier, unsoggy crust. While the crust is baking you can sauté your onions, squeeze all the water out of the thawed spinach, grate your cheese (if not using pre-grated) and whisk together the eggs, milk, salt and pepper. From start to finish, including a 10-15 minute resting time, you can be enjoying a luscious, homemade Spinach and Cheese Quiche in less ninety minutes.

Before layering the quiche ingredients, reduce the oven temperature to 350 degrees (F) and let the partially baked crust cool slightly (about 6-8 minutes). Then layer the ingredients in the following order: spinach, onions, cheese. Finally, carefully pour in the egg/milk mixture. 


You can use finely or medium grated cheese. Either will work. I used Tillamook's grated sharp white cheddar cheese here. Yes, even I sometimes buy grated cheese!

The Spinach and Cheese Quiche bakes in a preheated 350 degree (F) oven for 45 minutes or until golden with a firm to touch center. Allowing the quiche to rest for 10-15 minutes before cutting will make cutting the slices a breeze. For breakfast, brunch, lunch or dinner, I would cut the slices into more generously sized pieces. When serving as an appetizer, I would cut it into thinner (1' to 1 1/2" sized) pieces.


From the texture to the flavor, I loved everything about this Spinach and Cheese Quiche. Although it's made only with whole milk and not a combination of milk and heavy cream, you still get all of the flavor without all of the heavy richness. In other words, you won't leave the table feeling deprived. 

Leftovers store well in the refrigerator. After a quick reheating in the microwave, you can savor the quiche a second time. 

If you are looking to up your breakfast and/or brunch game, make this Spinach and Cheese Quiche! Or if your appetizer game needs a refresh, make this quiche! I promise your friends and/or family will be wowed and impressed! 

Recipe
Spinach and Cheese Quiche
Serves 6-8 as a main dish, serves 8-10 as an appetizer

Ingredients
1 refrigerated pie crust or one homemade 9" pie crust
2 cups (227g) shredded white sharp cheddar cheese
Half of a 10 ounce frozen spinach package, thawed, drained and squeezed of liquid
1/2 to 2/3 cup finely chopped sweet white onions
1 Tablespoon unsalted butter
6 large eggs
1 cup whole milk
1/2 teaspoon Kosher salt
1/4 teaspoon white or black pepper

Directions
1. Preheat the oven to 400 degrees (F). 
2. Line either a 9" pie pan or 9"-10" metal tart pan with the crust. Cover the crust with a layer of heavy aluminum foil and a layer of dried beans or pie weights.
3. Bake until the edge of crust is golden, about 10 minutes. Carefully remove the foil and weights. Continue baking until the crust sets, about 5-6 minutes. Let crust cool briefly before filling with quiche ingredients. Note: After the crust has baked reduce the oven temperature to 350 degrees (F). 
4. If using sautéed onions, melt one tablespoon of butter in a pan. Add in the finely diced onions. Cook until the onions are slightly golden, about 6-7 minutes. Cool slightly.
5. In a medium sized bowl whisk together the eggs, milk, Kosher salt and pepper.
6. Layer the spinach, onions and cheese (in that order).
7. Pour on the egg/milk mixture.
8. Place the quiche pan or tart pan on a baking sheet. Place in the preheated 350 degree (F) oven. bake until golden and firm in the center, approximately 45 minutes.
9. Let quiche rest 10-15 minutes before cutting.

Notes: (1) The recipe can easily be doubled. Because you need only 5 ounces of thawed frozen spinach (half of a package), you might be wondering what to do with the other 5 ounces. You can refreeze them or add them to omelet. (2) My favorite refrigerated pie crust wasn't available so I used a more generic one. Which explains in part how wonky my finished crust looks. The lesson learned is if you use a refrigerated pie crust, use the best one you can find. (3) You can add some cooked, chopped bacon and chopped ham to the quiche if you want a 'meaty' version.


Images from Colene Clemons and Alloro Vineyards, Willamette Valley, Oregon (January 2024)


Monday, January 22, 2024

Red Chicken Chili


This past week brought a significant amount of snow, single digit temperatures and below zero wind chills here in the Midwest. Other than dressing in layers or sitting by the fire, it seems the only other way to warm up are savoring either a hot bowl of soup or chili. Great soup and chili recipes are not only soul satisfying, they are labors of love. With the added benefits of infusing intoxicating aromas in the kitchen and yielding plenty of leftovers, investing the time into making them is almost enough to temporarily keep the winter blues at bay. Rather than making some Three Bean ChiliBeef and Bean ChiliTexas Style Chili, Beef Chili, or Chipotle Turkey Chili, I wanted to make a chili that was a little more on the healthy side yet still a comforting, crowd pleasing, deeply satisfying one. Which explains what inspired this Red Chicken Chili recipe.


There are hundreds of thousands of chicken chili recipes out there. You will find white and red versions, quick and slow cooked versions, as well as ground and shredded chicken versions. No offense to white chicken chili lovers, but I happen to like my chili 'red'. And it just so happens I LOVE this Red Chicken Chili. It's a recipe I would gladly enter into a chicken chili contest! But wait, I actually think it might even be a ribbon contender in any chili contest!


Making homemade chili is easy. Once the chicken is cooked, the vegetables sautĂ©ed, the spices allowed to toast, and the other remaining ingredients are added in, all you need to do is let it simmer (with occasional stirring) for four hours. Yes, four hours. The low, slow cooking process helps to meld and deepen all of its' flavors. 

If you happen to be a beef loving chili eater, you are going to be more than pleasantly surprised with the flavors and textures of this Red Chicken Chili. You might actually switch from being a beef chili to a chicken chili lover. So how good is this hearty, perfectly spiced chili? It's 'second helping please' good.


Other than deciding which of your friends to invite over for a weekend chili dinner, you only have decide on the array of toppings to serve along with the Red Chicken Chili. Grated white cheddar cheese, sour cream, chopped green onions, sliced or chopped avocado, and/or Fritos Scoops all compliment the chili perfectly. I would have bowls of all of them!

But you don't need to host a gathering to make this chili, you can make it just for you as it freezes beautifully. So when you crave a bowl of hot chili and don't have four hours to spend making a batch, all you have to do is pull some out of the freezer. Does this chili sound even more enticing?

Last, but not least, I promise eating a bowl of this scrumptious chili will not only warm you up, but it will be good for your soul. So what are you waiting for?

Recipe
Red Chicken Chili
Serves 6-8

Ingredients
1 3/4 to 2 pounds ground chicken (see notes)
2 tablespoons olive oil, divided
1 large yellow onion, finely chopped
1 large green pepper (seeds removed), finely chopped
1 large jalapeño (seeds removed), finely minced
2 Tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon red chili flakes or red pepper flakes
15 ounce (425g) can crushed tomatoes
10 ounce (283g) can diced tomatoes with green chiles
15 ounce (425g) can black beans, drained and rinsed
15 ounce (425g) can dark red kidney beans, drained and rinsed
16 ounce (454g) bag of frozen whole kernal corn
16 ounces beer (see notes)
2-3 Tablespoons light brown sugar
2 Tablespoons worcestershire sauce
2 teaspoons Kosher salt, plus more to taste
1/2 cup chicken broth (and more if necessary)

Chopped green onions, sour cream, grated white cheddar cheese, chopped avocado, Fritos Scoops

Directions
1. Heat a large Dutch oven. Add in one Tablespoon of olive oil and heat. Add in the ground chicken. Cook until chicken is cooked through. Stir often but keep as many bite sized bits as possible. Transfer the cooked chicken and drippings to a bowl. Set aside.
2. Add 1 Tablespoon of olive oil to the pan and heat. Add in the chopped onions, green pepper and jalapeño. Cook until vegetables have softened and become lightly browned (approximately 10 minutes).
3. Add the chili powder, cumin, and red chili flakes to the cooked vegetables. Stir and cook for 90 seconds to toast the spices.
4. Add in the crushed tomatoes and diced tomatoes. Stir until well blended.
5. Add in the cooked chicken, black beans, dark red kidney beans, corn, brown sugar, Kosher salt, worcestershire, and beer. Stir until well mixed.
6. Place the cover on the Dutch oven. After one hour of cooking time add in the half cup of the chicken broth and stir.
7. Place lid back on but allow the steam to escape so the chili thickens. Stir the chili periodically. Cook for an additional three hours. Note: If the chili is too thick, add a little more chicken stock.
8. Serve with your favorite toppings and enjoy.

Notes: (1) For a very chunky chili, use up to 2 pounds of ground chicken. I used the full 2 pounds in this recipe. (2) Use a lighter beer. I used Stella Atrois. Most bottles of beer are approximately 11 ounces. You will need one full bottle and almost half of another bottle. (3) Store leftovers covered in the refrigerator or freezer so you can enjoy a bowl on another chilly day.

Tuesday, October 24, 2023

Gruyere, Onion & Prosciutto Crustless Quiche

 

Life has been a little hectic around here lately. The most beautiful, magical wedding was held this past weekend on an absolutely gorgeous fall day in Wisconsin. Everything about the wedding venue and day of my favorite niece in the world and her bride could not have been more perfect. Seeing how blissfully happy and in love they both were made my heart almost want to burst. So how I managed to get through my reading during the ceremony without weeping was nothing short of a miracle. Keeping the image of my favorite nephew in the world walking down the aisle as the best ever flower 'boy' was probably my saving grace. And at the end of the evening all I could think of was that I couldn't have imagined a more wondrous, love filled wedding day for the girl whom I have loved ever since the day she was born.


When I woke up the next morning I almost wished I was having this incredibly scrumptious Gruyere, Onion & Prosciutto Crustless Quiche for breakfast. While the Eggs Benedict I had a restaurant nearby was really, really very good, I was craving this creamy, custardy, cheesey dish. This savory quiche is unfussy as there is no fretting over the making of a crust. For those of you who are quiche-crust adversives, today is your lucky day. Because in just one bite of this quiche, you won't miss it. Actually you might be happy to have the quiche paired with a croissant instead!


What makes this Gruyere, Onion & Prosciutto Crustless Quiche so exceptionally delicious and craveworthy are the cheeses, the heavy cream, the prosciutto, sautéed yellow onions, and the fresh thyme. The sweet, slightly sweet gruyere cheese and the sharp, nutty Parmigianno-Reggiano give the quiche an even more complex flavor. Rather than bacon, this quiche uses chopped prosciutto cooked just until slightly crispy. The sweet, salty flavor profile of the prosciutto adds a layer of incomparable flavor. You may never ever want bacon in your quiche again.


Although there are several steps in the making of this quiche, none of them take very long. And the pan used to saute the onions can be the same pan used to crisp up the prosciutto. 

Generously buttering your quiche dish will make the cutting and serving process almost effortless. Baking the quiche at the lower 325 degrees (F) temperature helps to create its' creamy, custardy texture. Low and slow have its' benefits, especially when it comes to baking a quiche. Always place your quiche dish on a baking sheet before putting it in the oven to prevent the bottom of the quiche from either burning or cooking too fast.


The key to successfully cutting the quiche is to give it a brief period of rest after it comes out the oven. Not to worry, because the quiche will still be warm after a ten minute rest period.

While it's true real men eat quiche, this Gruyere, Onion & Prosciutto Crustless Quiche just happens to be one of those perfect girl breakfasts, lunches or dinners. When serving for breakfast or brunch, all you might need is some fresh fruit to go along with it. But if serving the quiche for lunch or dinner, a green salad lightly dressed with a champagne vinaigrette would compliment it perfectly.

The speed at which everyone inhales this quiche will bring pure joy to your heart. Because nothing makes a cook happier than when plates are cleaned! 

Recipe
Gruyere, Onion & Prosciutto Crustless Quiche
Serves 4-6

Ingredients
1 medium onion, halved and thinly sliced
1 Tablespoon unsalted butter
3 1/2 ounces (99g) prosciutto, minced
1 cup heavy cream
3 large eggs, room temperature
3/4 cup (75g) Gruyere cheese, coarsely grated
1/4 cup 925g) Parmigiano-Reggiano, finely grated
1/2 teaspoon Kosher salt
1/4 teaspoon white pepper
1 teaspoon fresh thyme, minced

Directions
1. Preheat oven to 325 degrees (F). Generously butter a 7" ceramic quiche dish (see notes) and set aside.
2. In a medium sized non-stick skillet, melt the one Tablespoon of unsalted butter. Add in the sliced onions and cook over medium heat until soft and golden (approximately 10-12 minutes). Stir onions often. Remove onions and temporarily place in a bowl.
3. Add in the minced prosciutto to the same skillet. Cook until slightly crispy (about 4 minutes). Remove from the pan and temporarily set aside.
4. In a medium-large bowl, whisk the eggs. Add in the heavy cream and whisk until well blended.
5. Add in Gruyere cheese, Parmigiano-Reggiano, Kosher salt, white pepper, minced thyme, cooked prosciutto, and all but 1 Tablespoon of the sautéed onions. Use a spatula to blend.
6. Pour the quiche mixture into the prepared pan. Drop strands of the reserved one Tablespoon of onions over the top.
7. Place the quiche dish on a baking pan. Place in the oven. Bake for 40-45 minutes (beginning checking at 35 minutes) until the quiche is set in the center.
8. Remove from the oven. Let the quiche rest for at least 10 minutes before cutting.
9. Serve warm or at room temperature.

Notes: (1) When measuring a quiche pan, measure the bottom of the pan. A 7" quiche dish may will measure 9"-10" across the top. I used an Emile Henry Quiche Dish. (2) I bought a package of chopped prosciutto at my favorite Italian deli. If they don't it your grocery store, just ask for thicker slices of prosciutto to be sliced at your deli and chop them yourself. (3) Trader Joe's is one of my favorite places to buy cheeses, especially the ones at the more expensive end of the continuum.

Wednesday, October 11, 2023

Mushroom and Spinach Strata


Stratas are essentially breakfast casseroles. Being nothing more than a gussied up version of a savory bread pudding, they are hearty, easy to make, yet impressive, late morning breakfast, brunch, lunch and/or even late night dinner dishes. The foundational ingredients for all stratas are eggs, milk (and/or cream), toasted bread cubes, and cheese. When only fresh herbs and vegetables are added in, the result is a rich, deeply flavorful, vegetarian dish. This Mushroom and Spinach Strata (a vegetarian strata) is so satisfying, I promise that even your meat loving friends will be smitten with it.


There are an endless number of herb, vegetable, and cheese options and combinations when making stratas. Once you find the ones that appeal to your palate you will want to make stratas one of your go-to, signature dishes.


Stratas can be made either the night before or right before serving. Because I find them so easy to make, I tend to lean toward making them right before serving. From start to finish, it takes less than 40 minutes to make a strata. Note: If making the strata the night before I recommend baking the strata in a ceramic baking dish able to withstand a high level of heat. If serving immediately after making, I recommend using a cast iron pan.


Bread dried out in the oven is more absorbent than bread toasted in a toaster. It takes less than 5 minutes to dry out the bread cubes. A crusty baguette or sourdough are the ideal breads to use when making a strata. You might be inclined to want to use brioche bread, but it's richness will overpower the other flavors in the strata. So save the brioche for a french toast casserole.


Sautéed yellow onions, cremini mushrooms, baby spinach, garlic cloves, and fresh thyme get mixed into the egg, bread, milk and grated cheese mixture before being transferred to a buttered cast iron (or ceramic baking dish). The coarsely grated smoked Gouda cheese lends a hearty richness to the dish and pairs exceptionally well with the vegetables and herbs used here.


The total baking time for the Mushroom and Spinach Strata is somewhere between 16 and 18 minutes. For the first ten minutes, the baking dish must be covered so as to ensure the strata does not dry out. If you don't have a covered cast iron pan, use aluminum foil. For the last 6-8 minutes, the strata is baked without a cover.

There may be nothing more satisfying than having a warm meal or taking in the aroma of something savory baking in the oven on a chilly day. This Mushroom and Spinach Strata checks off all the boxes for me. It's gorgeous, mouthwateringly delicious, simple and relatively inexpensive to make, and a definite crowd pleaser. As an added benefit, your vegetarian friends will love you!

Paired with a lightly dressed salad and maybe even some wine, you have the makings of the loveliest of meals. Instead of ordering that late night pizza, make this elegant, almost effortless Mushroom and Spinach Strata instead. You can be enjoying a hot slice of strata before the pizza delivery vehicle even gets to your house.

Recipe
Mushroom and Spinach Strata
Serves 4-6

Ingredients
6 ounces (121g) crusty baguette or sourdough, cut into 1/2 inch cubes (about 1 9" long piece) - See Notes
1 1/2 Tablespoons butter
1 medium yellow or sweet yellow onion, halved and thinly sliced
6 ounces (171g) cremini mushrooms, stems removed, coarsely chopped
2 cloves garlic, minced
1 teaspoons fresh thyme, chopped
1 teaspoon Kosher salt
1/2 teaspoon black pepper
4 ounces (113g) fresh baby spinach
4 large eggs
1 cup whole milk
3 1/2 ounces (98g) smoked Gouda, coarsely grated

Optional: If serving for lunch or dinner, pair with a lightly dressed salad.

Directions
1. Preheat oven to 450 degrees (F).
2. Spread the bread cubes on a large, rimmed baking sheet. Toast in the oven until lightly golden and dry (approximately 4-6 minutes).
3. In a large bowl, whisk the eggs and milk. Add in the grated cheese and bread. Mix well. Let sit for at least 10 minutes, to ensure the bread becomes well hydrated.
4. In a large skillet, melt the butter over medium heat. Add the thinly sliced onions and cook until they are tender (about 3-4 minutes).
5. Add in the mushrooms, garlic, thyme, Kosher salt and pepper. Cook until the mushrooms have softened (about 3 minutes).
6. Add in the spinach and cook until wilted (about 1-2 minutes).
7. Add the mushroom, onion and spinach mixture to the bread mixture. Give a quick stir.
8. Pour into a buttered 9" to 10" cast iron skillet (one with a lid). Press down on the mixture to flatten it a bit. Note: If you don't have a covered cast iron pan with a lid, use aluminum foil.
9. Bake covered for 10 minutes.
10. Remove the lid and continue cooking for an additional 6-8 minutes or until the strata has set in the center.
11. Remove from the oven and let set about 5 minutes before serving. The strata is best served warm, but still delicious either at room temperature or reheated in the microwave.

Notes: (1) I generally buy my smoked gouda cheese from Trader Joe's. (2) The strata can be made in one pan, but I found using two separate pans created a much better strata. (3) You can make a strata the night before. Just take the dish out the refrigerator at least 30 minutes before inserting the chilled pan into the hot oven. And make certain your ceramic dish can withstand temperatures at least up to 450 degrees F.