Egg Soufflé, Frittata, and or Quiche is an awesome treat for a brunch meal, usually you will only find a quiche and it either bacon and cheddar or Loraine, same old same old. Be inventive. Add sundried tomatoes, feta cheese and artichoke hearts and you will have an awesome Mediterranean quiche!
My husband and I have messed around with 3 versions of a similar nature when it comes to baking an egg dish. We make quiche, frittata, and soufflé. Don’t let the fancy names freak you out they are still made with eggs and milk, just a few different methods.
All three of these are very basic recipes with cheese and spices, but don’t be afraid to make it Mediterranean, or add sausage (with any meat it should be browned and drained and patted dry or liquid might be off for recipe) or bacon or different herbs or veggies. I suggest that you don’t try and use broccoli or green beans. These veggies can be too harsh, if they don’t typically add it to other dishes like a burger or pizza I wouldn’t try it, and don’t think I’m saying anchovies would great in this because I’m not. Try things like peppers and mushrooms or onions etc., and hey if breakfast experiment is just that, there is always the Denny’s bacon and eggs special, you deserve a meal out right? Greatness is often only having followed disaster.
Ok so here the skinny on quiche, it is more gentle then scrambled eggs or an omlet and if made improperly it will not come out of pan clean, and will not taste quite right. It shouldn’t be thick, heavy, greasy or rubbery, it should be fluffly and light, and really should be made the day of, and served still warm, I often cook it at the location we are going to eat at. I bake my shell and bring my mixture in Tupperware alongside my baked shell.
Premade pie pastry
shell
4 eggs beaten1 & ½ cup cream
¼ cup green onion
1 & ½ cup shredded Havarti ( which is my favorite but can use Swiss, or cheddar or Monterey jack)
1/8 cup shredded Colby (sprinkling on top)
1 tablespoon all-purpose flour
Dash of salt, pepper, nutmeg, and basil
Take out pie crust, wrap edges with foil, bake at 450 for 8 mins. With egg mixture the crust is often under done. Reduce heat to 325.
Mix eggs, cream, onion and salt, pepper, nutmeg and basil. Separately toss cheese and flour (to prevent greasy quiche- cheese has a lot of grease when cooked, this makes quiche extra fluffy) now mix with eggs. Keeping foil on edges, pour in eggs. Bake at 325for 40-45 mins at the last 15 mins take out foil to allow crust to lightly brown up.
About the Frittata, it is much less picky then the quiche or soufflé, but it is the heaviest consistency so it can easily hold ingredients.
¼ cup cream
¼ cup Colby jack cheese
8 eggs beaten
2 tablespoon green onion
¼ cup basil
Mix above together
Separately
add to oven proof large 11-13 inch skillet
2
tablespoons oil (your choice)2 tablespoons or cloves of garlic
1 cup chopped onion
In another separate
bowl, ¼ cup bread crumbs mixed with 1/8 cup Colby jack cheese – sprinkle over
top just before it goes into oven.
Preheat oven to broil Cook on high till onions and garlic till just softened and transparent. Add egg mixture cook on stove top med heat allow mixture to just set, sweeping edges of pan with spatula to get middle egg mixture down to cook, also keeping eggs from sticking. Now with topping of bread and cheese sprinkled on broil till edges of crust are lightly browned and cheese is melted. Feel free to make this Mediterranean, I usually do, I even add quartered Katamala olives from my local dillilo’s olive bar. Even try making Mexican style eggs with black beans, sausage and salsa, for kickj!
For the soufflé this has the most delicate
balance. It is the fluffiest texture. Because of this it can easily be made
incorrectly. Preheat oven to 350. First before you get the eggs out, add ¼ cup sharp
cheddar cheese (this is needed for greasing pan and flavor I’m not usually a
fan) in to an 9 inch oven proof skillet, melt cheese over stove top remove from
heat- this will serve as your crust, set aside.
In another pan melt ¼ cup butter whisk in ¼ cup flour, add 2 cups cheese of your choice(I like Colby jack personally) melt Cheese in stirring occasionally. stir in 1 cup 2% milk, then set a side off heat. Add herbs of choice I like 1 teaspoon oregano, 1 tablespoon basil, ¼ teaspoon dry mustard, pinch of cayenne if you like kick, salt and pepper to taste. Approx. 1 tablespoon salt. I love artichokes and sundried in this as well, however it is harder to keep consistency. Make sure you fine dice all veggies or meats you add to this.
4 eggs separate
add yolks to cooled butter mixture. Beat whites to stiff peaks fold in, add all
of that to your oven safe skillet with melted cheese from earlier and bake 350
for approx. 40 mins or till middle is set.
The soufflé
is a little more touchy then other egg dishes. So I wrote out specific instructions
on this but here is actual ingredient list for further reference. And as always enjoy!
*Look for an
easier mot quite a soufflé recipe to come.*
¼ cup sharp cheddar
¼ cup butter
¼ cup flour
2 cups cheese of choice
¼ teaspoon dry mustard
Pinch of cayenne
Approx. 1 tablespoon salt (kosher, more if sea salt and even more if table salt I would add at least ½ teaspoon more for each, but add to your taste, I really like salt)
1 tablespoon basil
1 teaspoon oregano
1 cup 2% milk
4 egg whites - beaten to stiff peaks
4 egg yolks - beaten and added to flour butter milk and herb mixture
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