here and there

Sunday, October 23, 2016

Frittata, Baked Omelette, crustless Quiche.

Sometimes recipes just evolve and lack a name, as this dish does.  This is a baked omelette or crustless quiche which is a great brunch or supper dish.  Basically an egg and milk based dish with a variety of ingredients added to it.  I like spinach added to dish and find the puck of frozen spinach perfect to add to this dish when thawed out.  I also like to add cottage cheese if I have this, or a handful of shredded cheese.  I find the amount of cheese added to recipes nowadays is over the top. Cheese was not a staple in my Mom's kitchen although Cottage cheese was used in some of her dishes, like Nalysnyskibaked bun with fresh dill and cottage cheese fillings, pyrohy.  I remember her being very disappointed with the taste of her Pyrohy the first time she used store bought cottage cheese instead of her homemade farm cottage cheese. 

To this 8inch Quiche dish, I have added 4 well beaten eggs, 1 cup of liquid, which can be cream or milk.

I like covering the egg mixture with thin slices of potatoes that have been tossed in Olive oil.  when the potatoes are arranged, dust with paprika.  This potato covering works so well with pot pies.  

Bake at 375 to 400 for 30 minutes until potatoes cooked.  

Everything tastes better with sun kissed tomatoes which are locally grown!

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