Delectable egg dishes are great at any time of the day. Recipe serves 4.
We love eating eggs baked as quiches, tortillas, and frittatas for breakfast, lunch, or dinner. These savory, custardy egg dishes are elegant, filling, and may include any vegetables, meats, cheeses, and herbs. They are the centerpiece for breakfast, or go well with fruit or vegetable salads, soups, and bread for lunch or dinner, and they are a delicious addition (in small pieces) to cocktail spreads. They are easy to make aboard on the stove top, in the oven, or on a covered grill at medium-high heat. Quiches are traditional French custards of baked eggs, cream, and cheese in a crust, often with bacon, ham, or sautéed vegetables. Here is one of my favorites to serve aboard.
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Egg Dish 1: Cheese and Onion Quiche
½ cup onion, chopped
1 Tbsp. butter
5 eggs
1½ cup Swiss, grated or other melty cheese
1 ½ cup heavy cream
9-inch prepared pie shell (unbaked)
½ tsp. nutmeg
Parsley
Preheat oven to 425 degrees Fahrenheit. Sauté onion in butter until softened. Sprinkle the cheese over the bottom of the pie shell, then evenly distribute the onion over the cheese layer. Mix the eggs, cream, and nutmeg in a bowl. Pour contents into the pie shell. Turn oven down to 300 degrees Fahrenheit and bake 45-55 minutes or until the middle of the quiche is set and poking a toothpick through comes out clean. Add a wisp of parsley and serve!
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Egg Dish 2: Artichoke Crustless Quiche
12 oz. marinated artichoke hearts*, chopped
6 eggs
3/4 cup heavy cream
½ tsp. black pepper
½ cup Swiss or cheddar cheese, grated
1 Tbsp. fresh thyme or ¼ tsp. dried thyme
Set oven to 350 degrees Fahrenheit. Place artichokes and their marinade in a skillet and cook, stirring occasionally, for 5-6 minutes. Place eggs, cream, and pepper in a bowl and whisk to combine. Spread artichokes in a 9-inch baking pan. Pour egg mixture over artichokes and sprinkle with cheese and thyme. Cook at 350 degrees Fahrenheit for 30 minutes until it is golden and set. Cut into wedges or squares and serve.
* Use other vegetables (peppers, zucchini, onions, asparagus), sautéed in oil for 4-5 minutes, or bacon, ham, or sausage.
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Egg Dish 3: Potato and Spinach Frittata or Tortilla**
6 large eggs
¼ cup heavy cream
¼ tsp. each salt and pepper
4-6 slices bacon, diced
2 small potatoes, peeled and thinly sliced
¼ tsp. each salt and pepper
2 cups baby spinach or other greens
2 cloves garlic, minced
¼ tsp. dried thyme
1 cup cheese, grated (Swiss, Fontina, or cheddar cheese)
Heat oven to 400 degrees Fahrenheit. Whisk the eggs and cream, then add salt and pepper. Cook the bacon in a large ovenproof skillet until brown and crisp, then remove the bacon from the skillet, leaving bacon grease. Cook the potatoes in bacon grease for 4-6 minutes at medium-high heat, seasoning with salt and pepper, then remove from the skillet. Heat spinach with garlic and thyme for 60 seconds. Return the bacon and potatoes to the pan. Sprinkle with cheese and cook on medium heat, until the cheese starts to melt. Pour in egg mixture and cook 1-2 minutes until the edges start to set. Place the skillet in the oven and cook 8-10 minutes or until the center of the frittata sets. For a browned top, turn on the broiler and cook for 1-2 minutes. Remove from the oven and rest the frittata for 5 minutes. Slice and serve.
**Unlike a frittata, a Spanish tortilla would typically be flipped in the skillet to cook the other side, instead of finished in the oven.
-by Lori Ross
