I am making a resolution right now, today. Will you join me? I'm resolving to have brunch more often.
I recently looked at my calendar and realized a year ago, some of my favorite ladies in the world had come over for a spring brunch and I had actually said, "We should do this every season. Like spring brunch, summer brunch-picnic, fall brunch, and winter brunch." They all nodded in agreement, delirious on mimosas, coffee, or maybe just morning air. It was settled. We were going to brunch more.
That was a year ago, and now I'm looking back thinking, what happened?? Brunch slipped through my fingers, as I got caught up in life and forgot the glory that is late morning. The smell of freshly brewed coffee? A plate full of quiche? Morning light trickling through a big window? All of these things make my heart sing. So this is my ode to brunch, and my resolution to brunch more: Spinach, Artichoke & Aged Cheddar Crustless Quiche.
Maybe with it written down, I'll actually make it happen. Will you brunch with me? For you, for your mornings? Just think of the late morning sun.
Serves: 6 | Total Time:
- 9 eggs
- 1 cup milk
- 1/2 cup aged white cheddar cheese, shredded
- 1/2 pound frozen chopped spinach, thawed
- 1 can artichoke hearts, strained
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon coconut oil
- Salt & Pepper
- Preheat oven to 350°F. Grease a pie pan, or line one with parchment paper. Set aside.
- Chopped artichoke hearts. Place artichokes and spinach in a mesh sieve and press the excess water out as best you can. This will help the quiche set. Place strained spinach and artichokes in a bowl.
- Now, heat the coconut oil over medium heat in a skillet and sauté the diced onion and minced garlic until the onion is translucent. Use a spatula to scrape onions and garlic into bowl with spinach. Stir mixture until onion is well distributed, then sprinkle the mixture into the pie pan, in an even layer.
- Next, sprinkle the cheese mixture in the pie pan in an even layer.
- Whisk the eggs and milk until frothy. Add a sprinkle of salt and a few cracks of pepper. Pour mixture over filling in pie pan, ensuring there is egg mixture in all spaces.
- Place in middle wrack of oven and bake until golden and puffy, about 45 minutes. Center should be set and there should be no runny eggs. Allow to cool for 5 minutes before slicing and serving.