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Photo courtesy of spaceworkers
La Maison – Cabo de Vila
Where the Heart Is
This isn’t your typical home! Cabo de Vila embraces and reflects the surrounding landscape. Two concrete slabs with concave sides sit atop walls made of darkened wood and floor-to-ceiling windows. Natural light seeps through the cut-out roof to provide sunlight and warmth to the courtyard, while the unique shape of the house stretches across the land.
Cabo de Vila is located in the picturesque hilltop town of Paredes, Portugal. It was designed by spaceworkers® architects. Visit spaceworkers.pt to see more projects. | Photo courtesy of spaceworkers
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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)
