THE CULINARY ISSUE
April 2024
A Recipe for Life “The Meaning of Life is to find your gift. The purpose of Life is to give it away.” —Pablo Picasso [...]
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Altima Caviar was launched in Palm Beach, Florida, in the summer of 2022 and has become one of the most recognized blue tins among the island’s cognoscenti.
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The renowned Register Family Farm beekeeping operation has been serving the local area and beyond with high-quality honey products since 2013. Located in Freeport, the farm operates about 1,500 colonies and is fully managed by members of the Register family.
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Eleven Restaurants and Counting Story and photos courtest of Vida Plena Hospitality In Lisbon’s Caís do Sodré, Vida Plena’s journey began with Café Janis, [...]
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He may be the only Mexican chef with a diploma from the world-famous Le Cordon Bleu cooking school in Paris, a place of rigorous techniques a world away from the typical comedor kitchen where intuitive knowledge, rather than weighing and measuring, is considered the route to the best results. Indeed, the only one. “However in vogue Mexican food has become, there are no systems,” sighs Chef Roberto Santibañez of the astonishing fact that there is no academy of Mexican cooking in Mexico.
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Welcome to the Henderson Beach Resort, a luxury oceanfront property in Destin, Florida, that is pushing the boundaries of dining experiences as we know it.
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On March 1, 2024, Marisol and Tony Gullo, along with Stephanie and George Brannon, graciously hosted the Crescendo! Vintner Dinner for Sinfonia Gulf Coast orchestra at the Gullos’ home in the Churchill Oaks neighborhood of Santa Rosa Beach, Florida.
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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)
