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Posts tagged ‘gruyere’

Creamy Baked Eggs

I am so sorry that my posts are few and far between. I feel like I am fighting my way back from a sort of dark abyss. I appreciate so much that you have stuck with me despite my lack of posts (totally inactive). It had been a long time since I had entered a contest at Food52 and missed it and the community. The most recent contest is “Your Best Creamy Breakfast”. Well, breakfast is my favorite meal of the day and of course anything creamy is definitely something I can get behind. Thinking about what to make brought me to my childhood, on special occasions my Mom made baked eggs or shirred eggs. This is my updated version of my Moms recipe. I was lucky enough to be picked as a finalist and would appreciate so much if you would cast a vote for me, click here and it will take you to the voting page on Food52. Thank you again for being so wonderful!

Creamy Baked Eggs

Recipe by sdebrango

Serves 2-4 depending on appetite

Béchamel

2 tbs butter

2 tbs flour

1 1/2 cup warmed whole milk

salt and pepper to taste

The rest

4 large eggs

5 oz baby spinach cleaned

4-6 slices bacon cut into bite size pieces

10 cherry tomatoes cut in half

1/2 cup grated gruyere cheese

Handful toasted breadcrumbs to coat pan or pans

Make béchamel or white sauce. Add butter to small heavy bottom saucepan, melt on medium low heat, add flour and whisk cooking for about 1-2 minutes. Slowly add the warmed milk whisking constantly and cook until it thickens. Season with salt and black pepper to taste. Remove from heat and set aside

Heat a saute or fry pan on medium high flame and add the bacon bits, saute until lightly browned. Remove the bacon leaving the rendered fat in the pan. Add the spinach and saute until wilted. Remove and set aside. Place the tomatoes in the to pan and cook until they start to blister and soften, set aside. Preheat oven to 425 degree’s. NOTE: if bacon doesn’t produce enough rendered fat add a little olive oil.

Assembly:

Butter pans,( I used 2 individual oval pans), ramekins or cocottes. Sprinkle bottom with toasted breadcrumbs. Divide the spinach between the pans, add the bacon bits and tomatoes. Spoon 3 heaping tbs of the béchamel on top. Create a well and gently nestle the eggs in the well. Spoon more béchamel around the eggs. Place your pans on a baking sheet and bake for 10 minutes, the eggs will not be completely set, that’s ok you are going to finish in the broiler. Remove from oven and adjust to broil setting. Cover top with grated cheese and place in broiler close to flame for about 1 minute or until cheese is melted and lightly browned.  Note: You can assemble this the night before and bake in the morning.

Serve with toast!

 

 

Leek, Asparagus,Chanterelle And Gruyere Mini Quiche For Fiesta Friday #59

 

Mini quiche

Mini quiche

I am not re-inventing the wheel here, quiche in all it’s forms with varied and myriad ingredients has been made over and over but no matter how many times you see, eat or make it’s always delicious. I decided to make individual quiche, no cutting just grab and go.

I like to blind bake my crust so it doesn’t get soggy, use half and half in the custard, I’m generous with the cheese and vegetables making this a substantial and satisfying meal. I used fresh asparagus, chanterelle mushrooms, a young leek, and some lovely gruyere. One of my favorite meals is a fresh salad with quiche and look at this salad that Margi@La petite casserole made.

Angie@The Novice Gardener and her cohosts this week Jhuls@The Not So Creative Cook and for the first time Mila@Milk And A Bun are ensuring that a good time is had by all, the drinks are flowing and the food is plentiful. Thank you all!!

Quiche With leek, asparagus, chanterelle, gruyere

Makes approximately 8 mini tarts(4 inch)

Recipe for double crust flaky pastry I used my go to Julia Child recipe

Approximately 1/2 lb gruyere grated

4 large or extra large eggs

1 1/2 cup half and half

asparagus (enough for 3 stalks on each quiche)

mushrooms (I used chanterelle) about 1 cup chopped

1 spring or young leek cut into rounds and cleaned thoroughly

pinch nutmeg

salt and pepper to taste

Blind baking your pie crust:

1. Press your pie dough into tart pans and refrigerate (I like to make the night before and refrigerate covered overnight. Preheat oven to 400 degree’s

2. Place parchment in each tart pan and add beans or pie weights

3. Bake for 15 minutes, remove parchment and pie weights and bake for another 15 minutes or until just lightly browned.

Making the quiche:

Place mushrooms and asparagus on baking sheet lined with parchment, brush with olive oil and bake at 375 for 15 minutes. Remove from oven to cool and keep the oven temp at 375 degrees.

Heat a tbs of butter in saute pan and saute the leeks after they have been cleaned and dried.

Grate the cheese and set aside.

Beat the eggs and half and half, salt, pepper and nutmeg.

Assembling:

Place some cheese at the bottom of each tart pan, add leek and mushroom filling to the top of each pan, pour enough egg custard to fill each, lay the asparagus on top and add a little more of the grated cheese. Bake for 20-25 minutes or until the egg is set.

Enjoy with a fresh salad.

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