THE HOME & GARDEN ISSUE
September 2018
New Life in New Orleans By Anthea Gerrie | Photography by Sara Essex Bradley With a large, sprawling family house to care for, designer Jill Dupré [...]
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A fairy-tale blending of art, heart, design, and destiny By Janet Thomas Once upon a time, there was a group of interesting, sophisticated people who [...]
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Perfection Is Yours Photos by Tim Kramer Photography It seems that people, by nature, are drawn to the water. Whether it’s a shimmering beach with [...]
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A Formula for Success Photography courtesy of Scenic Sotheby’s International Realty Once thought of as a rural destination with little in the way of luxury, [...]
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A Venice Retreat Like No Other By Xenia Taliotis | Photography courtesy of Isola Santa Cristina I’m castaway, adrift on my own island. An early morning [...]
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Italy’s Secret Guardian By Sallie Lewis Longoria | Photography courtesy of Castello di Sinio I arrived at Castello di Sinio on a midsummer afternoon. As I [...]
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Changing the World for the Better By Jordan Staggs | Photography courtesy of Grand Bay Construction Creating exceptional homes is nothing new for Chris Burch. [...]
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By Dhiru A. Thadani I was born to love urbanism. I spent the first seventeen years of my life in south Bombay, within the colonial [...]
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Break Up with It By Solange Jazayeri | Illustration by Lucy Young Yes, I know, I know. I’m addicted to my smartphone. Worse yet, I’m [...]
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Photography by Romona Robbins When it comes to creating a beautiful space that’s also functional and comfortable, some people might find the process overwhelming. 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)
