One of my favorite dishes that my mom makes is her quiche. Quiche was a staple in my mom’s weekly round-up of dinner recipes. Most frequently she’d make broccoli and cheddar quiche, which was delicious and suited to the picky taste buds of my younger siblings. But my favorite was the bacon and Jarlsberg quiche; the more pungent flavor of the Swiss cheese and the saltiness of the bacon were most satisfying to my “refined” palate as a kid.
Quiche always seemed like such an elegant dish to me when I was younger. I remember my French teacher used to ooh and ah about Quiche Lorraine, and I would envision myself enjoying the savory bite as I sipped un cafe au lait along the Seine (in fact, this is still a dream of mine…). Something about the indulgent ingredients – creamy cheese, fatty bacon, buttery crust – made me think quiche was a dish reserved for experienced cooks…
And it could be if you have the time and patience to make your own pie crust. But since moving to NYC, quiche has become one of my go-to dishes for entertaining or potlucks. Okay, I cheat and use pre-made pie crust, but it still tastes delicious and saves me so much time. From there, it’s just a matter of mixing your eggs and preferred cheeses/veggies/meats et voila… quiche straight from Paris!
Now you’re probably expecting a quiche recipe, when in fact I’m going to give you a recipe for a frittata. A frittata is like an Italian quiche, sans crust; therefore making it slightly healthier (depending on what cheese and other fatty goodness you put inside). In an effort to balance out the obscene amount of gingerbread and cookies I’ll be eating in the coming weeks, I decided to fare on the lighter side by amping up the vegetables and opting for a lighter cheese (i.e. goat cheese). The great thing about this frittata (or quiche for that matter) is that it tastes great hot, cold or at room temperature, and makes for a delicious breakfast, lunch or dinner. Even though I cheat on the crust (or avoid it all together as I did here), I can still feel like a chic Parisian while I eat my frittata from my desk in New York. Bon appetit!
Spinach, Mushroom & Goat Cheese Frittata
makes 5-6 servings
2 tbsp butter
1 small onion, chopped
1 garlic clove, minced
1 1/2 cups baby bella mushrooms, chopped
3 cups fresh baby spinach
Pinch of red pepper flakes
Salt & pepper
7 eggs, beaten
4 oz goat cheese
1. Melt butter in a nonstick, oven-safe skillet over medium-high heat. Add onion, garlic and mushroom. Sprinkle with a pinch of red pepper flakes, and season with salt and pepper. Stir to coat in butter and cook until onions become translucent, about 6 minutes.
2. Add the spinach to the pan. Stir until the spinach wilts down.
3. Add the eggs to the skillet. Continue to cook over medium-high heat, swirling around the eggs with a rubber spatula.
4. When the eggs start to set and the sides come together, sprinkle the goat cheese on top. Place the pan under the broiler until the eggs are fluffy and slightly golden, and the cheese is melted – about 4 minutes.
5. Allow frittata to cool slightly before cutting into slices. Serve warm, cold or a room temperature.