Blogging consistently – Take 187.
Giving this whole posting-regularly thing another try. As you know, life’s been a little busy as of late, but no matter how hectic things get, this blog of mine keeps me grounded and I really ought to make a better point of posting here, this week especially, my very last week in DC. And suddenly, my impending departure feels very real and heavy, but let’s not go there just yet. Because today, I want to savor the moment (literally, with two quintessentially DC meals at Matchbox Pizza and Lauriol Plaza) and share a recipe for mini individual quiches made two-ways.
It was my sis Kate’s birthday over the weekend (Happy Birthday, Sis!) and a friend of hers hosted a brunch for the occasion. I volunteered to bring a crustless quiche, a standard-sized spinach quiche that I had all picked out in my head. But then, just a day before the event, I went back and forth between spinach or ham and couldn’t decide. So rather than settle on just one, I thought about how much better it would be to serve individual quiches in two different flavors, so that’s what I did. The results? A dozen cheesy and savory quiches made two ways from the same easy base in the same muffin pan. We have ourselves a new winner, my friends. Follow along to make your own.
To make a dozen quiches two ways, you’ll need: olive oil spray, 1 tablespoon olive oil, ½ cup diced onion or 3 diced pearl onions, 2 cups spinach, 5 whole eggs, 4 egg whites, ⅓ cup milk, ⅓ cup flour, ½ teaspoon salt, ¼ teaspoon pepper, 1½ cups shredded monterey jack cheese, 3 cups shredded cheddar cheese, and 4 ounces ham diced.
Double the spinach and onions if you don’t want to go with ham, and vice versa if you want to go with ham and no spinach and onion.
To get things started, preheat the oven to 350 degrees and spray a 12-muffin pan with olive oil spray and set it aside.
Next, in a skillet over medium, heat oil and cook spinach and diced onions until spinach is wilted and onions are cooked.
You’ll notice I used a small pan. I would recommend using something bigger, but my larger pans are already packed away somewhere so I had to make do with what I had.
As the spinach and onions are cooking, start preparing the egg mixture. In a large bowl, beat the five eggs and four egg whites, then whisk in the milk, flour, salt, pepper and cheeses.
If you’re going the two-way route as I highly recommend, now comes the part where you split the egg mixture in half. Add the cooked spinach and onions to one egg bowl, and add the diced ham to the second bowl.
Next, split the contents of each bowl into 6 different muffin tins like so, and bake for 30 to 32 minutes or until firm and golden on the edges.
Not to burst your bubble or anything, but it’s good to know that as these bake, the tops will rise and fluff up quite a bit, but will drop back down pretty soon after you take them out of the oven. Gravity’s a funny thing.
Let the quiches cool in the pan for a couple of minutes before removing them to serve. Easy, right?
From the look of them, these guys are quite the crowd pleaser and they do not disappoint. They’re the perfect make-ahead dish for your next friend brunch, a thought that’s both happy and sad right now. Happy because I had a really great time celebrating Kate’s birthday over the weekend and sad because I don’t know when I’ll have an occasion to make these again. You see, I can count the number of Atlanta friends on one hand and still have a couple fingers to spare. But, I don’t plan to keep things that way for long, and as soon as I amass enough friends to consume a dozen little quiches, I’m throwing a party.
Good thing for me, free food is quite an effective way to make new friends, so I should be mayor in no time. Still, if given the choice, I’d rather join the cast of the Real Housewives of Atlanta. Don’t judge.
- olive oil spray
- 1 tablespoon olive oil
- ½ cup diced onion or 3 diced pearl onions
- 2 cups spinach
- 5 whole eggs
- 4 egg whites
- ⅓ cup milk
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups shredded monterey jack cheese
- 3 cups shredded cheddar cheese
- 4 ounces ham diced
- Preheat oven to 350 degrees and spray a 12-muffin pan with olive oil spray and set it aside.
- In a skillet over medium, heat oil and cook spinach and diced onions until spinach is wilted and onions are cooked.
- Meanwhile, start preparing the egg mixture. In a large bowl, beat the five eggs and four egg whites, then whisk in the milk, flour, salt, pepper and cheeses.
- Split the egg mixture in half. Add the cooked spinach and onions to one egg bowl, and add the diced ham to the second bowl.
- Split the contents of each egg mixture into 6 different muffin cups and bake for 30 to 32 minutes or until firm and golden on the edges.
- Remove from the oven and let cool slightly before enjoying.
- Makes 12 individual muffin-sized quiches. If baking quiches in just one flavor, double the spinach and onions or double the ham.