vie-magazine-pp-digital-graffiti
People + Places – Digital Graffiti
Photography by Bill Weckel
VIE had the great privilege and a fantastic time hosting the Studio 54–inspired “Meet Me at the Red Carpet” pre-party on June 8 during the 2013 Digital Graffiti art festival at Alys Beach. Sarah Ashley Longshore’s art, featured on the cover of our May/June 2013 issue, was the perfect inspiration for this fun soiree at Fonville Press, and we were honored that she could join us for the party.
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We would like to extend a very big “Thank you!” to all those who stopped by to enjoy the music, to dance, and to sip a signature VIEtini cocktail made with Cathead Honeysuckle Vodka. Thanks to Cari DeGregorio of Central Idea Agency for her magnificent event styling, VR30A Management for cosponsoring with us, our red carpet host Christina Leavenworth, DJ Lady Muse for providing the party’s dance tunes, Sunshine Shuttle and Limousine for getting us to and from the event in style, and Alys Beach for hosting another amazing Digital Graffiti festival!
To view our video of Digital Graffiti and the pre-party, visit viezine.com/vietv, and look for your red carpet photos on facebook.com/viezine!
[/double_column_right]Digital Graffiti – 2013 from VIEzine on Vimeo.
Dave and Carol Rauschkolb
DG Artists Holly Danger and Shantell Martin with Jeff Schram
Guest of honor Sarah Ashley Longshore
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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)
