THE ARTIST ISSUE
May/June 2013
By Sallie W. Boyles | Photography by Romona Robbins In various cultures throughout history, patrons have afforded painters, sculptors, musicians, dancers, and other artists opportunities to [...]
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By Tori Phelps | Photography courtesy of Margaret Biggs Former model Margaret Biggs knows a thing or two about gorgeous pictures, though, these days, she’s more [...]
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A Collective Work of Artistic Expression By Lisa Burwell | Photography by Romona Robbins Last fall, on one of those blissful Florida days that Highway 30-A [...]
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By Jordan Staggs | Photography by Romona Robbins “I would describe my style as raw, expressive, and loose, with a contemporary feel,” says Justin Lyons, a [...]
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Justin Gaffrey Brings Paint to Life By Jordan Staggs | Photography by Romona Robbins Everything in the little Blue Mountain Beach studio is covered with paint—wet [...]
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A journey inside the unique world of cast iron artistry By Tori Phelps | Photography by Bob Brown “You’ve gotta be a little crazy to want [...]
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By Sallie W. Boyles | Photography by Romona Robbins The artistry of glassblowing reflects a history dating back to the Phoenicians in 20 B.C. With the [...]
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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)
