87CentralCook(26of225)-edit-denoise-faceai-min
Jack Kirkendall, Anna Simpson, McKenna Mears, Jordan Staggs, Lisa Burwell, Sally Neal, and Kelly Curry
COOK by VIE Book Signing at 87 Central Square
La Scène: Where It’s At
Photography by Hunter Burgtorf
In VIE’s sixteen years of publishing, we have had the privilege of meeting and nurturing relationships with some of the best chefs and restaurateurs around the country, many of whom live in our home area along the Gulf Coast of Northwest Florida. They are featured in our new coffee-table book, COOK: Cocktails. Cuisine. Culture. by VIE. We were thrilled to celebrate the launch of COOK at 87 Central Square in Seaside, Florida, by Chef Jim Shirley. Many chefs and culinary teams filling its beautiful pages joined us! Thank you to all who made this a beautiful soirée, including Rose & Co. floral design.
la-scene-may24-vie-magazine-17
Jack Kirkendall, Anna Simpson, McKenna Mears, Jordan Staggs, Lisa Burwell, Sally Neal, and Kelly Curry
la-scene-may24-vie-magazine-24
Ronni Kay
la-scene-may24-vie-magazine-33
McKenzie Burleigh and Lisa Burwell
la-scene-may24-vie-magazine-38
Chef Tom Catherall and Leslie Sheehan Brothers
la-scene-may24-vie-magazine-22
la-scene-may24-vie-magazine-25
Jon Shirley and Jared O’Donnell
la-scene-may24-vie-magazine-28
Veronica Deveau and Jasmine Brown
la-scene-may24-vie-magazine-23
Justin Schepige and Ben Parsons
la-scene-may24-vie-magazine-19
Judy Jones and Clayton Redmond
la-scene-may24-vie-magazine-36
Megan Trent and Jenifer Kuntz
la-scene-may24-vie-magazine-20
Jordan Staggs, Jack Kirkendall, Anna Simpson, and Sally Neal
la-scene-may24-vie-magazine-21
la-scene-may24-vie-magazine-29
Natalie Sharkey and Caroline Boone
la-scene-may24-vie-magazine-26
Nikhil Abuvala
la-scene-may24-vie-magazine-37
McKenna Mears, Tyson Rogers, and Haileigh Angelle
la-scene-may24-vie-magazine-39
Kelly and Alex Curry
la-scene-may24-vie-magazine-30
Gerald Burwell and Sucre
la-scene-may24-vie-magazine-18
la-scene-may24-vie-magazine-31
Jordan Staggs, Christine Tarpey, and Lisa Burwell
la-scene-may24-vie-magazine-16
la-scene-may24-vie-magazine-35
Kate Burns and Allyson Longshore
la-scene-may24-vie-magazine-27
Hannah Grace and Nikhil Abuvala
la-scene-may24-vie-magazine-32
Lisa Burwell, David Richard, and Chef Tom Catherall
— 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)
