Head to the store, pick up produce that looks good and create a recipe. That was my plan for last night, and since spring is in the air (70 degrees in NYC today you better believe I am inappropriately showing leg at work!) and the veggies are looking fine, it was an easy task. I grabbed some swiss chard, onions, herbs, and boomers; mix it with cheese, cream, egg, and bacon and dinner is served! I am calling this a “tart” because that sounds much more modern than quiche even though it basically is a quiche. I served this with a Kale Salad. This recipe is pretty close to Liz’s but with some extra nummy-ness.–ts
1 shallot, minced
2 cloves garlic, minced
Handful rosemary chopped
4-6 ounces bacon (about 8 slices) chopped
1 bundle Swiss chard chopped ribs removed
Large handful mushrooms
1 large onion chopped
1 heaping cup heavy cream
Salt and pepper to season
4-6 ounces gruyère cheese, grated (I filled a bowls worth of grated cheese)
1 deep tart shell, pre-baked in a 9-inch pan
- Pre-heat the oven to 375°F. Cook bacon in large pan, remove from pan and set aside, also reserve bacon grease.
- In same pan add some bacon grease, sauté and fry the shallots until soft and translucent. Add the garlic and cook for one minute. Then add a little more bacon grease and sauté onions and rosemary on low-medium heat for about 5-7 minutes. Then add mushrooms and sauté for another 8 minutes or so. Add swiss chard and cook until wilted (about 5 minutes). Season everything with salt and pepper.
- Meanwhile beat the eggs together with the cream. Season with salt and pepper.
- Combine sautéed veggies with almost all of the cheese.
- Add a little shredded cheese to bottom of the tart shell, then fill it with all the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30-35 minutes. Remove from the oven and cool. Serve at room temperature.
This is a recipe I remember fondly from my childhood. I’ve re-purposed it many times over the past few years for brunches, bachelorette parties, pre-Steeplechase breakfasts – it has been a staple at every one because it is very easy and very good. In fact, I recall Rusty-Dusty in particular asking me 3 or 4 times if I “really actually made this, like seriously?” when he had some because he apparently thought me incapable of doing anything domestic. Preesh.
1 package hot sausage, cooked and crumbled
8 slices white bread (any bread you have on hand will work)
1 pkg Mexican shredded cheese (2 cups)
1 dozen eggs
1 can Rotel tomatoes, drained
salt & pepper or Cavender’s/Tony’s
- Preheat oven to 350.
- Line a lightly greased baking dish with bread slices.
- Beat eggs. Season with Cavendar’s and hot sauce. Add cheese, sausage and Rotel tomatoes and mix. (You can do this the night before if you want.)
- Pour over bread and bake for 30 minutes or until center of casserole bounces back when touched lightly. Cut into squares and serve.
I often use this recipe as a base for experimentation, so feel free to swap out the sausage for ham or chicken, add veggies such as mushrooms or jalapenos, or dress it up with an Italian cheese blend. Just don’t leave out the eggs. That tends to make for a very dry situation.
Time to celebrate! Yesterday I became an AUNT! In honor of these little bundles (my sis had twins- not identical), it is only appropriate to post my favorite breakfast that luckily Chef John makes for me. This recipe is really just exciting to eat. Needless to say this can also be filed under “Sealing the Deal.” -ts
Chef John says: This is “The Test.” If you are in a blossoming friendship or relationship and want to know if this person is worth your time, simply make them this. If they fall in love with it you’ve got yourself someone special and if not, show them the door, erase their contact info and never speak of them again. The dish comes from my favorite brunch spot in NYC, Ino Cafe. It has TRUFFLE OIL in it. I don’t think I need to elaborate anymore.
Brioche or Pullman bread
2 Egg yolks
Kosher salt and fresh black pepper
- Preheat oven to 450 degrees and lightly spray baking sheet with olive oil.
- Take a 1.5 inch thick piece of brioche and toast for about 3 minutes right on the rack so it is nice and crispy. Remove from oven (keep the oven on), and cut a rectangle shaped outline in the slice enough to fit two yolks, do not remove this section. Press the section down with the handle (butt) of the knife to create a trough for the eggs.
- Separate 2 eggs (tip: use your hands when separating and let the egg whites slip through your fingers), and place the two yolks inside indention. Cover remaining area of bread with fontina cheese slices; do not cover the yolks with cheese- fence in the yolk with the cheese.
- Place bread in oven on baking sheet and bake until cheese is melted, but yolks are still runny about 2-3 minutes.
- Surround plate with grilled slices of asparagus spears. Salt and pepper everything and then lightly drizzle with truffle oil before serving.