Spinach & Cherry Tomato Quiche

Photo Credit: Ashley Cuoco for Food.com

Summer’s here. I checked: a high of 94F in Long Island today. It’s totally official. Never was there ever a better afternoon for an iced coffee!

I checked out a beautiful farm in Eastern Long Island this past weekend. They were up to the brim in plump blueberries, greens, rhubarb and herbs. A lovely reminder that tomato season is soon upon us! Perfect raw, roasted or thrown into a quiche like this. I used cherry tomatoes, but you can use whatever you like. The best part? Throw in whatever you have (the sadder it looks in your fridge, the better) and give it new life in a quiche or frittata. This is my favorite way to use up veggies. All that protein in there makes this dish a triple threat– good for breakfast, lunch and dinner. All summer long.

Photo Credit: Ashley Cuoco for Food.com

Photo Credit: Ashley Cuoco for Food.com

  • 1 package store bought pastry dough or frozen pie shell
  • 1 tablespoon olive oil
  • 2 cups packed fresh spinach leaves, trimmed and washed
  • 4 large eggs
  • 2/3 cups creme fraiche
  • 1/3 cup grated sharp gruyere cheese
  • 6-10 cherry tomatoes, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons fresh chives, chopped
  • freshly ground pepper
  1. If using frozen pastry, take dough out of the freezer to defrost 2 hours before you’re ready to use it.
  2. Fit the dough into either a 10-inch quiche or springform pan, making sure you have enough dough to form a crust around the edge. Sprinkle the gruyere onto the crust.
  3. In a saucepan, heat the olive oil.  Cook spinach and until wilted, about 5 minutes. Spread the spinach over the cheese.
  4. Beat the eggs, creme fraiche and garlic together. Pour mixture over the spinach and cheese mixture. Slice cherry tomatoes and arrange on top. Sprinkle with chives and black pepper.
  5. Bake at 350 F for 45 minutes.

Recipe adapted from Food.com.

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Sweet Pea and Avocado Toast

1Photo Credit: Ashley Cuoco

I know this isn’t exactly breaking news, but: Avocado Toast began to have it’s moment in the spotlight in the last 2 years and is still shining strong. There’s just something about it that makes everyone all happy, including me. I’ve had it for breakfast, lunch, and dinner. I almost always top with a fried egg (or poached like this, if I’m feeling fancy). It always begs for a generous sprinkle of sea salt and red pepper flakes. Sometimes some black sesame seeds. Any way you slice it, this toast trend is here to stay. In my last post, I showed you my take on Giada De Laurentiis’ mushroom pizzettes. I’m working my way through another 3 of her recipes this week. Today, I present to you her recipe for this toasty number: Sweet Pea Avocado puree topped with a pretty poached egg. #PUTANEGGONIT is a thing, and that thing makes all toast better. What I love about this recipe is the addition of the pea to the avocado. The lime juice and mint in there add such freshness! It’s a complexity that you don’t get from avocado alone. I always love a kick of red pepper flakes. This is the kind of breakfast or brunch you make for yourself on your off-day from work, when you can sit back with the paper (or your Instagram feed, let’s face it) and a nice cup of coffee. Take your time and savor this one.

2Photo Credit: Ashley Cuoco

3

Photo Credit: Ashley Cuoco

Serves 4

Ingredients:

  • 3/4 cup frozen peas, thawed
  • 1/3 cup fresh mint leaves, chopped
  • 1 tsp graded lime zest
  • 1 tsp fresh lime juice (from 1 lime)
  • 1/2 tsp salt
  • 1 Tbsp extra-virgin olive oil
  • 1 avocado, halved, pitted, and diced in the skin
  • 1 Tbsp white vinegar
  • 4 eggs
  • 4 (3/4″) slices of Batard loaf or other small rustic bread loaf, toasted (I used Sourdough)
  • Crushed red pepper flakes
  • Flaked salt (I used sea salt)
  1. In a food processor, combine the peas, mint, lime zest and juice, salt, and olive oil. Pulse until the peas are coarsely chopped. Spoon out and add the avocado and pulse to combine and form a coarse spread. Set aside.
  2. In a shallow medium saucepan, combine 4 cups of water with the vinegar. Bring to a simmer over medium heat. Adjust the head to maintain the gentle simmer (don’t allow it to boil). One at a time, break each egg into a small bowl; swirl the water with a spoon, creating a vortex, and gently slide the egg into the simmering water. Use a slotted spoon to gently coax the egg white up and around the yolk.
  3. Repeat with the remaining eggs (depending on the size of your pan, it may be easier to do just 2 eggs at a time so you can keep and eye on them and not crowd the pan). Cook the eggs 3-4 minutes or until the whites are set but the yolk is still soft when touched. Remove the eggs with a slotted spoon and drain well on a paper towel-lined plate.
  4. Spread a good amount of the pea puree on each piece of toast. Top with a poached egg. Sprinkle with red pepper flakes and salt.

Recipe courtesy of Giada De Laurentiis, Cook Happy, 2014.