Crustless Quiche Lorraine

Quiche Lorraine is the queen of quiches, in my eyes. Other quiches might be delicious (they definitely are) but none of them boast the richness in history or flavor that a Quiche Lorraine does.

You know those bite sized quiche Costco sells in the freezer aisle? They come in three flavors, one of them Lorraine. My mom would keep them in the freezer--they made a perfect after school snack, or appetizer for guests (tea parties? yes).

But after you make Quiche Lorraine from scratch, you'll learn that even though they are delicious, those mini quiche bites aren't even worth a second thought. You'll never go back. Homemade, Quiche Lorraine carries the flavor of bacon and the creaminess of gruyere in every bite. Basically, it's amazing, and you'll want to make it right away. 

This version is crustless, which makes it a little bit lighter and of course, grain-free and gluten-free. It puffs up delicately, creating a crispy top and a custard base. It is good cold, but I prefer it warm.

This recipe makes enough to feed a household of two for a few days (depending on how hungry everyone is... or how much they like the combination of bacon and gruyere, which let's be real, is a lot), or a small crowd for a single brunch, along with a few other sides. For a big crowd, I'd make two: there's never too much quiche, and leftover quiche is just as good as fresh-from-the-oven quiche. Tummy rumbling? Mine to. Quiche, get in my belly.

Crustless Quiche Lorraine

Published November 2, 2017 by Caitlin Sherwood

Serves: 3-4   |    Total Time: 45 minutes

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Ingredients:

• 1/4 pound bacon
• 1/2 cup milk
• 3 eggs
• 1/4 teaspoon salt (or to your tastes)
• 1/4 teaspoon ground black pepper 
• Sprinkle ground nutmeg 
• 1/2 cup grated gruyere or white cheddar 
• 1 tablespoon fresh minced chives 

Directions:

1. Preheat oven to 375°F, and generously grease a 9-inch pie pan.
2. Cook bacon according to directions on package, until crisp. Set on plate to cool.
3. Whisk together the milk, eggs, salt, black pepper, and nutmeg until frothy. Break cooled bacon into 1/2-inch or smaller pieces, and add to egg mixture. Add the cheese, and stir until bacon pieces and cheese are incorporated.
4. Pour egg mixture into pie pan and sprinkle with minced chives. Place in center of oven. Bake for 25-30 minutes, or until quiche is puffy and no raw egg remains (test this by inserting a toothpick into the middle. It should come out clean). Remove quiche from oven and allow to cool for 5 minutes before slicing and serving.

Broccoli & Pepper Jack Frittata

Frittatas are the answer. As long as you have eggs, frittatas will solve your problems. All you have to do is trust in the way of the frittata.

When I want to feed a crowd, I make a frittata. When I want to use up all of the almost-at-the-end-of-their-life veggies in the fridge, I make a frittata. When I am feeling extra organized and want to make a breakfast we can eat all week, I make a frittata. 

Heck, when the fridge is looking really bleak and I have to get dinner on the table, what is always there as a fall back? Good old frittata. 

I make a frittata at least once a week, because you really can just put whatever you have on hand in a pan and fill in the cracks with egg. 

This particular frittata calls for broccoli, a bit of bell pepper, potatoes, and pepper jack cheese (plenty of pepper jack!). It's simple, but it's killer. It's the kind of frittata I would serve to guests (I use fresh veggies for the guests, of course ... not those wilting veggies I mentioned earlier, of course! 😝) 

And you know me, impatient as always: frittata comes together quickly, too!

Broccoli & Pepper Jack Frittata

Published September 19, 2017 by Caitlin Sherwood

Serves: 9   |    Total Time: 50 minutes

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Ingredients:

• 1 head broccoli, cut into florets  
• 1 medium Yukon Gold potato  
• 1 red bell pepper  
• 1/4 white onion  
• 1 teaspoon minced garlic  
• 6 eggs  
• 1/4 cup milk of choice  
• 1/4 teaspoon black pepper  
• 1/4 teaspoon salt  
• 2 tablespoons coconut oil  
• 3/4 cup shredded pepper jack

Directions:

1. Preheat oven to 375°F. Grease a 9-inch square baking dish with 1 tablespoon coconut oil. Set aside.
2. Dice the potato into bite-sized cubes, chop the broccoli into bite sized pieces, and dice the onion and bell pepper.
3. Heat remaining tablespoon coconut oil over medium heat in a large skillet. Once the oil is hot, add potatoes, broccoli, onion, bell pepper, and garlic to the pan. Cook, stirring occasionally, until the potatoes are tender. The onion should be softened. Scrape veggies into the prepared baking dish.
4. Sprinkle ½ cup cheese over vegetables.
5. In a mixing bowl, whisk together eggs, milk of choice, black pepper and salt. Pour over vegetable mixture. Place in oven, bake for 20 minutes. Sprinkle remaining cheese over top, and bake for 5 minutes more. Remove from oven. Eggs should be set. Allow to cool 10 minutes before slicing and serving.

Paleo Spring Omelette

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The series Sex and the City hit it's peak at the end of my Junior year of high school. It was a BIG DEAL. A really big deal. The first Sex and the City movie came out and my tight-nit group of girlfriends was all over it. Sure, watching the show felt a bit risque, but what made this show so appealing was the strong female leads. The quartet of women knew everything about one another, and gathered for regular brunch dates to just talk about life (who doesn't want to go to brunch on a regular basis?). 

My circle of friends could totally relate to it. While our lives were significantly less entertaining than Carrie's, Charlotte's, Samantha's, or Miranda's, we could spend hours talking about our shared dramas. We would camp out at the local coffee shop, Cup of Coffee, claiming it as our headquarters.

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Those days are long behind us--Cup of Coffee has a new owner and a new name, and our tradition has slipped into the past along with it. I wish I could say we still talk to each other on a regular basis, but to be honest, it's sporadic at best. Still, when that group gets together it's like no time has passed at all. 

Earlier this Spring a few of us sat down to brunch in a Sex and the City-style fashion. Nothing had changed. Is brunch a 5 hour affair? Sure! Just make sure there are enough Mimosas to go around. These airy Spring Omelettes made it feel like a fancy meal. Since our brunch dates are few and far between these days, it's nice to make them count with a bit of extra everything. I'm the only Paleo eater at the table, but it doesn't matter: no one seems to notice they're eating grain-free when the table is covered in platters of fresh food! These omelettes stole the show, stuffed with prosciutto and garlicky asparagus.

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I think even back in 11th grade, I secretly hoped that I'd always have my girlfriends around for brunch. Here's to many more to come! 

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Best enjoyed outside!

Paleo Spring Omelette

Yields 4 small omelettes

4 eggs

1/4 cup full-fat canned coconut milk

4 slices prosciutto

16 stalks of asparagus

1 clove garlic

4 teaspoon coconut oil

Salt & Pepper

1. Heat 1 teaspoon of coconut oil in a skillet over medium heat. Mince the garlic. Add it to the pan once the oil is hot. Trim the tough, white ends from the asparagus and add it to the pan. Stir every so often, cooking until the asparagus is bright green and tender. 

2. While the asparagus cooks, whisk together the eggs and coconut milk.

3. In a 9-inch non-stick skillet (I use a Le Creuset enamel cast iron skillet), heat 1 teaspoon of coconut oil over medium heat. Once the oil is hot, pick up the skillet and swirl it around the pan to coat. Return to stove, and pour in 1/4 of the egg mixture. The mixture will bubble and begin to set. Turn the heat down to low. Once the omelette is cooked almost all the way through, lay 1 slice of prosciutto in the center. Top with 4 stalks of asparagus and sprinkle with salt and pepper to taste. 

4. Fold the omelette: working carefully, use a spatula to fold one side of the omelette over the asparagus and then the other. Slide the full cooked omelette onto a plate and serve.

5. Repeat steps 3 and 4, using remaining coconut oil, eggs, prosciutto, and asparagus until all four omelettes are cooked.  

Yields 4 small omelettes

4 eggs

1/4 cup full-fat canned coconut milk

4 slices prosciutto

16 stalks of asparagus

1 clove garlic

4 teaspoon coconut oil

Salt & Pepper

1. Heat 1 teaspoon of coconut oil in a skillet over medium heat. Mince the garlic. Add it to the pan once the oil is hot. Trim the tough, white ends from the asparagus and add it to the pan. Stir every so often, cooking until the asparagus is bright green and tender. 

2. While the asparagus cooks, whisk together the eggs and coconut milk.

3. In a 9-inch non-stick skillet (I use a Le Creuset enamel cast iron skillet), heat 1 teaspoon of coconut oil over medium heat. Once the oil is hot, pick up the skillet and swirl it around the pan to coat. Return to stove, and pour in 1/4 of the egg mixture. The mixture will bubble and begin to set. Turn the heat down to low. Once the omelette is cooked almost all the way through, lay 1 slice of prosciutto in the center. Top with 4 stalks of asparagus and sprinkle with salt and pepper to taste. 

4. Fold the omelette: working carefully, use a spatula to fold one side of the omelette over the asparagus and then the other. Slide the full cooked omelette onto a plate and serve.

5. Repeat steps 3 and 4, using remaining coconut oil, eggs, prosciutto, and asparagus until all four omelettes are cooked.