Crustless Cheese Quiche
Recipe adapted from How to Cook Everything by Mark Bittman
Ingredients
6 eggs, at room temperature
2 cups grated Emmental, Gruyère, cheddar, or other flavorful melting cheese
2 cups heavy cream or half-and-half, heated gently just until warm
½ tsp salt
¼ tsp cayenne, or to taste
Optional: 1 cup sauteed butternut squash, or any seasonal vegetable of your choosing
Method
- Heat the oven to 325℉ and set the rack in the middle.
- Combine the eggs, cheese, cream, salt, cayenne and squash (if using) in a large bowl and whisk until well blended. Grease a 9-inch deep-dish pie plate or 8- or 9-inch square or 2-quart oval baking dish and pour in the filling. Bake until the center still jiggles a little when you shake the baking dish, 25 to 35 minutes. Cool on a rack until warm or room temperature before cutting into wedges. (You can make this ahead, cover it with foil when cool, and refrigerate for up to several hours. Reheat, covered in a 350℉ oven until hot.)
Potato Rösti
Potato Rösti
Recipe adapted from How to Cook Everything by Mark Bittman
Ingredients
2 lbs. all-purpose potatoes (beets, any winter squash or other root vegetable can work as well)
Salt and pepper
2 tbsp olive oil or butter, plus more as needed
Method
- Scrub the potatoes; peel them if you like. Grate or shred them in a food processor or by hand on a box grater. Drain them in a colander or strainer, tossing and squeezing with a towel to extract as much water as possible. Transfer the potatoes to a bowl, sprinkle with plenty on salt and pepper, and toss to mix thoroughly.
- Heat a large skillet, preferably nonstick or cast iron, over medium heat. Put the oil or butter in the skillet and heat until the oil is hot or the butter begins to brown. Spread the potatoes in the skillet in a nice circle, and press down with a spatula. Adjust the heat so the potatoes sizzle without burning and cook, shaking the pan occasionally, until the bottom of the potato cake is nicely crisp, 6 to 8 minutes.
- Slide the cake out onto a plate, top with another plate, and invert the plates. Add a little more oil or butter to the pan and slide the cake back in. Continue to cook, adjusting the heat if necessary, until the second side is browned, 5 to 10 minutes. Cut into wedges and serve hot or at room temperature.
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