Randy Cano, Thomas Keller & Jesus Garcia Ferreiro
Randy Cano, Thomas Keller & Jesus Garcia Ferreiro
THE COLLECTION Maserati and World Red Eye
An Exclusive Culinary Experience with Chef Thomas Keller
Photography courtesy of World Red Eye
On Friday, June 21st, THE COLLECTION Maserati and World Red Eye hosted an exclusive culinary experience with Chef Thomas Keller at his award-winning French bistro, Bouchon in Coral Gables. Upon arriving at Bouchon Bistro, guests were greeted by a fleet of Maserati vehicles, including the MC20 Cielo and the all-new 2024 GranCabrio Trofeo. The evening continued with a cocktail experience in Bouchon’s courtyard, featuring Davidoff cigars and Cuervo Reserva De La Familia Tequila, followed by a curated seated dinner showcasing Chef Keller’s most renowned dishes.
Notable attendees included: Chef & Proprietor of Thomas Keller Group, Thomas Keller; Thomas Keller Group Chief Creative Officer, Laura Cunningham; World Red Eye Founder, Seth Browarnik; Attorney Marvin Ross Friedman; CEO & President ONE Sotheby’s International, Daniel De La Vega; Managing Partner at Fanjul Capital Partners, Andres Fanjul; EATER Miami Editor, Olee Fowler; We Are Curated After Sales & Client Director, Mick Ainger; and more.
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To learn more or make a reservation at Chef Thomas Keller’s Bouchon Bistro in Coral Gables, visit thomaskeller.com/coral-gables-florida/bouchon-bistro.
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![Spinach and Sun-Dried Tomato Crustless Quiche
By Sonja & Alex Overhiser, founders of A Couple Cooks | Serves 6–8
This crustless quiche is quite the heavy lifter; it works just as well at big family brunches as for make-ahead weekday breakfasts. The savory egg custard is baked without the traditional pastry shell, making it much simpler to whip up. Cottage cheese adds a boost of protein, and the custard is packed with nutrient-dense spinach.
Ingredients
10 oz [280 g] frozen spinach, thawed
6 eggs
1 cup cottage cheese
1/4 cup grated Parmesan cheese
6 tablespoons roughly chopped sun-dried tomatoes, packed in oil
1/2 tsp Italian seasoning or dried oregano
1/4 tsp garlic powder
1/2 tsp kosher salt
Freshly ground black pepper
3 tablespoons feta cheese crumbles
Directions
1. Preheat the oven to 375°F. Grease a 9-inch round pie dish.
2. Use your hands to squeeze out as much excess liquid as you can from the thawed spinach, then break it into small pieces.
3. In a large bowl, whisk the eggs. Stir in the spinach, cottage cheese, Parmesan cheese, 4 tablespoons of the sun-dried tomatoes, Italian seasoning, garlic powder, kosher salt, and a few grinds of black pepper.
4. Pour the egg mixture into the prepared dish. Sprinkle the top with the remaining sun-dried tomatoes and the feta cheese crumbles.
5. Bake the quiche until set in the center and golden around the edges, 28 to 30 minutes. Let rest for at least 15 minutes before cutting into pieces and serving.
Tips
Leftover quiche keeps well, and you can eat leftovers cold, at room temperature, or warm. Try it on a sandwich; it’s especially good on bread with Dijon dill spread.
If possible, look for bagged frozen spinach rather than boxed. It thaws easily in a colander under warm water.
Storage
Leftovers will keep, refrigerated, for up to 5 days.
See more festive recipes in VIE: www.viemagazine.com/article/the-holiday-table
Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja and Alex Overhiser © 2024. Published by Chronicle Books. Photography © Shelly Westerhausen Worcel.](https://viemagazine.com/wp-content/plugins/instagram-feed/img/placeholder.png)
