THE SOPHISTICATE ISSUE
November/December 2016
The Past and Future of Tullycross Village By Kevin Heanue The picturesque village of Tullycross in Renvyle, Connemara, is gaining a reputation as the destination [...]
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By Eithne O’Halloran If mortar and bricks could talk, what stories would be told by the walls of Kylemore Abbey? For almost 150 years, [...]
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Inishbofin is an island that lies roughly eleven kilometres off the coast of north-west Connemara...
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Food and Family in Western Ireland Story and photography by Cliodhna Prendergast I grew up at the foot of a mountain on the shores of [...]
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A Beauty Like No Other Ireland’s West is a wonder to behold. From the artistry and magic of her centuries-old stone walls that crisscross the [...]
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Handcrafted in the West of Ireland By Maria Elena Sinibaldi | Photography by Aoife Herriott Connemara Carpets has had more than forty years of experience providing durable [...]
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By Ciara Young | Photography courtesy of Killary Adventure Co. Nestled in the foothills of the Maumturk Mountains and overlooking Killary Fjord sits the family-run Killary Adventure [...]
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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)
