Hit me with your best quiche. Fire awaaaaaay.
April 8, 2011 7:33 AM   Subscribe

Give me your frittata, your quiche/ Your savory custards yearning to be eaten by me/ The whisked soufflés of your steaming casserole./ Send these, the delicious, oven-baked to me/ I lift my fork and cram them in my mouth-hole!

I'm a fairly timid cook, but I'm working to remedy that. I love eggs, and I'd like to be more versatile when it comes to preparing them. I've got omelets, fried eggs, and various degrees of boiled eggs pretty well nailed, but I'm ready to move my egg preparation into the oven.
That is where your fantastic recipes come into play.
I'm mostly looking for savory dishes here, but desserts are certainly welcome.
posted by willpie to Food & Drink (25 answers total) 71 users marked this as a favorite
 
French cusine is very eggy, you can go to your local library and look for French cookbooks. I recommend Ginette Mathiot's Je sais cuisiner, which has a whole chapter on eggs.

I will give you the names of my favourite recipes as soon as I get back home from work. I love eggs, too!

also, something that made me feel like a chef was nailing poached eggs. It's not that difficult, but definitely special. This is a good tutorial.
posted by Tarumba at 7:42 AM on April 8, 2011


Best egg recipe ever
posted by skauskas at 7:42 AM on April 8, 2011 [1 favorite]


a little different from what you're asking for, but delicious: "japanese pizza"
posted by anya32 at 7:49 AM on April 8, 2011 [3 favorites]


I recommend an onion and cumin seed quiche. I use one based off this recipe, but with extra cumin.

I also like apple and cheddar quiches, like this one. Use sharp cheddar, which works well with the cinnamon.
posted by jeather at 8:02 AM on April 8, 2011 [1 favorite]


savory egg cake is nice:
posted by jannw at 8:04 AM on April 8, 2011


I can't vouch for it because I haven't tried it, but this recipe looks great. I love bacon quiche and spinach quiche, so why not combine the two?

What a great title to this question, BTW. Made me laugh.
posted by 3FLryan at 8:07 AM on April 8, 2011


Savory Bread Puddings are very tasty and versatile. You can add just about anything to a basic recipe and I make them to use up leftovers.
posted by annaramma at 8:20 AM on April 8, 2011 [1 favorite]


Here's my frittata recipe:

a dozen eggs
whatever cooked vegetables we have left over (roasted red peppers, grilled zucchini, broccoli, mushrooms, and whatnot), diced smallish
some goat's milk or other kind of cheese (parm, fontina, gorgonzola, whatever you have on hand)
medium onion, chopped and sauteed in butter over medium heat for about 5 minutes
1/4 cup heavy cream if you want it extra rich, but you can leave it out entirely too
you could put a handful of crumbled bacon in it too, I understand bacon is popular on the internets

Preheat your oven to 425F. Beat the eggs a little, and salt and pepper them. Gently stir in the rest of your ingredients, just to blend everything evenly. Don't overwork it or you'll end up with tough frittata. Pour into a cast-iron skillet and bake for about 30 minutes. Check every so often, without opening the oven if you can. It will puff up slightly and the top will brown.

Serve it sliced like a quiche. It will make 8 servings. I like it with rooster chili sauce, but my sweetie insists it's better with Frank's hot sauce. Your mileage may vary, IANAC (chef), etc.
posted by S'Tella Fabula at 8:22 AM on April 8, 2011 [3 favorites]


This is like heaven in dairy form.
posted by Catseye at 8:31 AM on April 8, 2011 [1 favorite]


There's savory Japanese egg custard, chawanmushi.

I love smooshing it into rice.
posted by needled at 8:40 AM on April 8, 2011


This cauliflower and parmesan cake has been on my MUST MAKE IMMEDIATELY recipe list. I can't vouch for it (although I plan to make it this weekend!) but recipes from Smitten Kitchen are always reliable.
posted by elisebeth at 8:44 AM on April 8, 2011


Fellow baked egg lover here, you must try bread and butter pudding. There are lots of recipes around but this one I think has the right egg to bread ratio. I rarely use egg whites (and freezer space is limited) so I usually put the whole egg in, just takes a wee while longer to bake. Oh and double the amount of sultanas. I always aim for it to be custardy enough to eat without accompanying custard/cream icecream and that Tesco recipe fits the bill.

On the savoury side, one of my favourite suppers is baked eggs, spinach and ham with a side salad.
posted by humph at 8:45 AM on April 8, 2011


Asparagus is in season! I had an asparagus frittata the other day that was to die for. General recipe, with asparagus that had been sliced at an angle (I have no idea what this dice is called, but it's the same way that you'd slice carrots on a planer, so that there's lots of surface area??) There was some yummy cheese in there too, thought I couldn't identify it.

Mini frittatas in a muffin pan = everyone at work will LOVE you when you bring in a dozen! Om nom nom...!
posted by polly_dactyl at 9:01 AM on April 8, 2011


Strata is a great versatile eggy dish to have in your repertoire--a savory variant on bread pudding. The basic foundation is cubed bread, lots of egg, and milk and cheese. I figure on approximately 2 slices of bread, 2 eggs, and 1/2 cup of milk per generous serving, plus as much shredded cheese as your arteries are comfortable with. Salt, pepper. Then come the add-ins--a classic strata might include sausage or cubed ham and diced green pepper and onion. Broccoli, asparagus, and spinach work well. So do mushrooms. Switch it up with your cheeses. Substitute sour cream for some of the milk. Add herbs of your liking.

Pour into a greased baking dish or casserole. Strata for 4 takes about 45-50 minutes at 375, with some variation for amount of mixture and depth in the dish. It should be nicely brown on top--insert a knife to make sure it's cooked all the way through if you're using a deeper casserole dish.

I use stratas to get use out of my bready bits and bobs of every sort--bread heels, surplus hamburger buns, the bagel that someone toasted and forgot to eat, etc.
posted by SomeTrickPony at 9:12 AM on April 8, 2011 [1 favorite]


*though

jeez.
posted by polly_dactyl at 9:21 AM on April 8, 2011


The Best Frittata this House has Ever Seen
posted by hamandcheese at 9:57 AM on April 8, 2011 [1 favorite]


Seattle Dutch Baby. Serve sprinkled with powdered sugar and spritzed with lemon juice.

I have the best results when I follow the suggestion of the first reviewer. I bake it at 425 for 25 minutes, and I melt the butter in the pre-heated pan instead of adding melted butter to the batter.
posted by ErikaB at 10:04 AM on April 8, 2011


six eggs, a couple thinly sliced leeks (white & light green parts only, cut in half longways first & then sliced into thin half-moons), minced kalamata olives, & goat cheese.

saute the leeks in a couple tablespoons of butter till soft. remove them from the skillet & let it cool.

beat the eggs & add the olives, goat cheese, & semi-cooled leeks. heat another T of butter or so in a large ovenproof skillet over lowish heat, then add the eggs & everything else. leave it alone for a few minutes, just going around the edges with a spatula to loosen. once it's set (about 8 minutes, maybe a little more), put under the broiler in your oven for a couple min till brown on top. remove & serve!
posted by oh really at 10:21 AM on April 8, 2011


Persian Kuku.

Also, not an egg dish per se, but I always make these Ecuadorian llapingachos with poached egg on top.
posted by methroach at 10:50 AM on April 8, 2011 [1 favorite]


I make this a few times per month.

6 eggs
2 cups shredded cheddar
10(ish) ounces of chopped veggies (broccoli, cauliflower, zucchini, red peppers, potatoes, whatever)
1/2 onion, diced

Saute onion and veggies for about 10 minutes with a little olive oil.

In a bowl, beat eggs and add cheese. Mix.
Add in sauteed veggies/onions and mix.

Pour into greased 8x8 pan. Cook for 30 minutes at 350.

One variation I'll do is line the pan with roasted sliced potatoes before adding the egg/cheese/veggie mix for a quasi-crust.

Way easy and versatile.
posted by Twicketface at 12:08 PM on April 8, 2011 [2 favorites]


Zucchini slice! We make this a lot and it's pretty much immpossible to mess up even with variations in both ingredients & quantities. I usually cook the bacon & onion a bit first, replace half the zucchini with grated carrot and grate parmesean over the top.
posted by Wantok at 2:28 PM on April 8, 2011


I make quiche often. My quick and dirty fave is asparagus, onion, and red bell pepper, with some dill and tarragon. I dont tend to use a lot of cheese but a good finger-pinch or so of shredded parmesean (fresher the better) is nice. Volume of ingredients depends on serving size, but saute the veggies in a bit of olive oil, add herbs to taste and let cool. Mix eggs and a bit of milk, more herbs to taste (maybe a bit of cayenne). Crust should be prepared ahead of time and kept in the fridge until ready (store bought is easiest). Mix everything in the prepared crust, top with a wee sprinkle of cinnamon, bake at 425 until done, about 30 min or so (can vary a lot depending on size of crust, plate/bowl and oven - have to watch it. A knife pulled out clean means its done and realize it will cook a bit longer after you pull it out). Depending on oven, you may also have to place a peice of foil on top for some of the first part of baking to keep the crust from burning. Let it cool so its not palate burning. Serve with fruit. Also its quite good cold.
posted by elendil71 at 2:59 PM on April 8, 2011 [1 favorite]


Great stuff here. Keep 'em coming!

humph, that baked egg recipe caused me to make a loud slurping noise to keep from drooling. At my desk. At work.
posted by willpie at 5:10 PM on April 8, 2011


ErikaB: "Seattle Dutch Baby. Serve sprinkled with powdered sugar and spritzed with lemon juice."

If you want to make this a savory dish, sprinkle with cheese instead of powdered sugar. And crumbled bacon and/or sausage. And maybe some caramelized onions.
posted by dogmom at 6:18 PM on April 8, 2011


Korean steamed eggs:

http://mykoreankitchen.com/2007/04/18/simple-steamed-eggs-gyeran-jjim/

so good...
posted by Hairy Lobster at 4:59 PM on April 12, 2011


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