Spinach & Mushroom Un-Quiche

Today's Joy: Recipe Requests.
Is there any nicer compliment, Reader, than a friend or co-worker enjoying your potluck dish enough to request the recipe? Sure makes me feel warm & fuzzy. So, here for my friend, C, and your enjoyment too, is my new favorite, lower-calorie breakfast casserole: the Spinach & Mushroom Un-Quiche.

Spinach & Mushroom Un-Quiche
8 eggs (or substitute egg whites)
1 lb. (16 oz.) chopped spinach, cooked & drained
1 cup fresh mushrooms, sliced
8 oz. shredded Colby / Monterrey Jack
1 tbl. fresh chive, chopped
1 tbl. butter
1/2 tsp. tarragon
salt & pepper to taste

Preheat oven to 350 degrees.
In small skillet, melt butter and saute mushrooms & chives until tender. Set aside.
In large bowl, whisk eggs, tarragon and salt & pepper until eggs are thoroughly beaten. Set aside.
In greased 9x13 glass casserole dish, spread spinach in an even layer. Season with salt & pepper. Scatter sauteed mushrooms over spinach.
Pour egg mixture over spinach and top with cheese.
Bake for 35-40 minutes or until egg is cooked and cheese is melted.
Cut into 2-3 inch squares and serve immediately.
Serves 8-10.

Molded Eggs Florentine (aka Ode to Mini Ramekins)

Molded Eggs Florentine
Originally uploaded by talekinker

All right, Reader. I think it's high time we added the ramekin to our arsenal of go-to kitchen accessories. You are gonna be delighted with all the dishes you can make with these little gems. Best of all--they are soooo easy to use! Go pick some up at your local Pier 1 Imports for $1 each.

Ramekins are my new favorite way to bake individual portions plus they're dishwasher safe. Use the mini ramekin to bake individual layer cakes, souffles or the fab Eggs Florentine recipe below. The medium size ($2.50 each, as of Nov. 2009) are great for baked french onion soup, chili, mac n' cheese, chicken pot pie and other hearty single-serve dishes. Go crazy and let me know what you come up with!

This super-easy version is my loose interpretation of Penny Farrell's delightful recipe showcased in her 'Brunches' cookbook.

Molded Eggs Florentine

1 bag fresh spinach, washed & stems removed
4 eggs
2 red peppers, roasted & thinly-sliced
1 teaspoon ground coriander seed
salt & pepper to taste

In 1-inch of water in a pan, add salt, pepper & coriander and spinach. Steam spinach until just wilted.
Remove from heat and drain thoroughly, pressing out any excess water.
Divide spinach into 4 portions and place in bottom of greased ramekins.
Place large skillet with 1-2 inches of water over medium heat until water begins to boil.
Using tongs, place ramekins in hot water bath.
Add one egg to each ramekin.
Add 4-5 strips of roasted red pepper to each ramekin.
Salt & pepper to taste.
Allow ramekins to cook in water bath until eggs are opaque or reach desired level of doneness (4-10 minutes). Covering the ramekins for a minute or two will help cook any stubborn eggs.
Using tongs, remove ramekins from water bath and cool just until serving can be loosened from ramekin. For pretty presentation, serve on toast.
Or, if you prefer, do what I did and serve the Eggs Florentine directly in the ramekin. Just as delicious and still piping hot when it gets to the table.

This dish makes a fabulous centerpiece at any brunch! Enjoy!