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Aug 24, 2007 05:47 AM

Recipe needed for easy quiche or baked egg dish (vegetarian preferred)

Thanks- hoping to make something tomorrow morning for some guests. I am thinking of serving it with a parfait (yogurt, berries and granola), along with some cut up bagels and cheese and crackers. Any other thoughts- keeping it simple?

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  1. Try this site:

    It has eggs recipes. Also have you thought about making one of the "impossible" pies from bisquick? They have some good recipes.

    1. Super simple is to remember the ratio rule of quiches. 3 eggs per cup of cream.

      Then you can add whatever you want. Remember to always season with salt and pepper, and to saute your veggies to remove the water (so it doesn't sweat out during cooking.

      I like spinach/mushroom/gruyere, but you can do anything you wish- summer squash, peppers, goat cheese, whatever.

      If you have the 3 eggs, 1 cup of cream, add about 1 cup of veggies and cheese.

      2 Replies
      1. re: cheesemonger

        Now that's interesting. I've read another "ratio rule" from Julia....3 eggs broken into a measuring glass and enough cream or milk to come to 1 1/2 cups. She says it takes into account the different sizes of eggs. It's always worked for me along with 1 package of frozen chopped spinach (thawed, squeezed dry) sauteed w/ chopped shallot. 3T of grated Swiss on pie crust, top w/ spinach, pour egg mix over, top w/ more grated Swiss. And season very well w/ nutmeg. Bake about 35 minutes at 375. I think the OP's idea of parfaits is lovely; might leave off the cheese plate if serving quiche, however.

        1. re: gourmanda

          Interesting gourmanda. I wonder when the book was written- I love the accomodation for other egg sizes.

          But isn't the large egg the default these days? I don't know when I've ever bought anything else, but I like the thought, in case I have other eggs.

          And I totally agree with the addition of nutmeg every time spinach is present.

      2. I've posted this recipe several times over the years. If you have time to put it together this evening (and room in the fridge to let it sit overnight), you can bake it tomorrow morning while you're making the coffee, cutting the fruit, etc. Each Cuckoo's Nest goes into its own ramekin and serves one, so make as many as you need.

        Charlie’s Cuckoo’s Nest
        The Governor’s Inn, Ludlow, VT

        Butter an 8-ounce oblong ramekin. Fan thin slices of yesterday’s French bread (overlapping slightly) on bottom of ramekin. Pour over the bread a mixture of two eggs and 1/3 cup of milk. Sprinkle generously with shredded Vermont cheddar cheese and dot with butter. Cover tightly with clear wrap and refrigerate overnight.

        Remove the plastic wrap and bake at 375° for 20 to 25 minutes. Optional: Serve with cooked bacon crisscrossed on top of “nest.”

        1. I like to make eggs baked in tortilla cups for breakfasts and brunches. Super easy, and everyone seems to enjoy them. You can add whatever fillings you like (I usually do mushrooms sauteed with herbs).

          Photos and the recipe here:

          1. A large frittata is a great solution; start it on the stove; pour in the eggs, add your fillings (pretty much anything you would put in an omelet can go in) pour in some more egg and finish it in a hot over or under the broiler. Let stand for a few minutes to congeal and cut into wedges. Use a huge skillet and you can quickly and easily have "baked eggs" for a crowd.

            2 Replies
              1. re: LaLa

                So, so easy this dish. It's quiche without the crust.

                Heat oven to 350 degrees. Butter a glass or ceramic baking dish.

                Take two eggs per person and put them in a blender. Beat them for 10 minutes, and then add a dollop of creme fraiche, or just cream. Beat another two minutes.

                If you want vegetables, do a quick blanching or sauteeing of whatever you plan to use (if tomatoes, slice and get rid of seeds and interior juice.) Place the veggies in the buttered dish. Sprinkle on herbs, if you like, such as basil or tarragon. Pour the eggs over them, and top with grated cheese -- I like a combination of cheddar and parmesan.

                Bake about 30 minutes, check to make sure the middle is done to your liking. Let rest about 5 minutes, cut into squares, serve warm. (It's also delicious as leftovers.)