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Hot Off the Press
From the Editor’s Desk
The Wedding Issue 2011
by Lisa Burwell
One of the biggest challenges of working in the creative field is to stand out from the crowd on a regular basis—to constantly do something different that catches attention. Now, that may sound like an absurd statement, but that’s all right as long as we have captured yours. Isn’t that really what it’s all about? To catch attention? It’s not easy with the overabundance of sensory stimuli that our society experiences daily. The genesis of creativity begins with an idea and vision. To keep things alive and growing, creativity must be in constant in motion, requiring an intuitive understanding of what people thirst for. It can be a daunting challenge to live up to a name like VIE—a word which means “life” in French. And, as the magazine continues to morph and expand its storytelling through the written word and visual imagery, our hope is that each new issue of VIE is welcomed by all as if it were being discovered for the first time.
With a new distribution strategy that includes placement in airports and bookstores across the country, it is imperative that VIE maintain a competitive edge within the sea of magazines available on newsstands. To that end, starting with this, the SPRING 2011 issue, we have enlarged the size of VIE to make a statement: we will continue to provide a platform for representing the exquisite people and places of this area of the world that we call home—Northwest Florida’s COLA 2 COLA. The change also allows our advertisers to be showcased more prominently—and the storytelling to delve even deeper.
We thank our loyal readers again and again for continuing to choose VIE. We hope that you enjoy the new VIE and we welcome your comments about its new look.
To a blessed 2011! To Life!
Lisa and Gerald Burwell
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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)
