vie-magazine-cest-la-vie-hero
C’est la VIE: July 2018
Sweet Summertime
Things are heating up—literally—and everything from our wardrobes to our hobbies will reflect that in the next few months. Summertime is a celebration of life. We spend more time outdoors, having fun with friends and family, splashing in the pool or the waves, and traveling to and fro, whether for summer holidays or simply for a backyard barbecue. We hope this C’est la VIE Curated Collection inspires you with its bright colors, summery styles, and home decor.
Golden Hour
Gold Gaia’s Ark Bag
$548 – cultgaia.com
Open Book
Girls in the Windows: And Other Stories by Ormond Gigli
$65 – powerhousebooks.com
Let’s Get Lit
Contemporary Geometric Modern LED Linear Chandelier, Alpine V Light Fixture
$9,900 – 1stdibs.com
Rosy Disposition
Possession 18-Karat Rose Gold and Diamond Cuff by Piaget
$10,300 – net-a-porter.com
Hip Lips
Cher Jo’klé Long Lasting Matte Liquid Lipstick
$18 – cherjokle.net
Contain Yourself
Dual Bud Vase in Carrara Marble/Gold
$150 – annanewyork.com
Slide on Over
Velvet Slide with Sylvie Bow
$940 – gucci.com
Made in the Shade
Single Cantilever Umbrella with Tilt Option
tuuci.com
Simply Marble-ous!
Fly Away Round-Frame Acetate Sunglasses by Lucy Folk
$350 – net-a-porter.com
Always Smile at This Crocodile
The Candler Crocodile Belt
$295 – blairsbelts.com
—V—
Share This Story!
KEEP UP WITH THE LATEST STORIES FROM VIE
![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)
