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It’s an odd sight to encounter sparce store shelves where an abundant supply of eggs is usually available, as well as signs speaking to their shortage and limiting the amount you can purchase—not to mention the current high prices. Eggs almost seem like a luxury right now—if you can get your hands on some. But this ingredient is a staple of all staples and it’s hard to imagine breakfast and brunch fare without it. One way to make the most of your supply is to use them in dishes that stretch them to provide more servings using fewer eggs, such as quiche, egg bakes, and eggy muffins. That way, four eggs, for example, can feed four people with just the equivalent of one egg per person instead of using up nearly most of your precious supply in a batch of scrambled or fried eggs.
Quiche is easier than you think, especially if you start with a frozen deep-dish pie crust like I usually do in my ham and cheese quiche recipe below. Traditional quiche often uses heavy cream, but you can also use light cream or half-and-half, such as in this recipe. For a 9-inch crust, a general rule is to use four eggs and ¾ to 1 cup of cream, enough to reach about 1½ cups total. From there, you can mix it up with a variety of ingredients.
Starting with this basic egg custard, you can add seasonings and ingredients to create any number of delicious options. Seasonings can range from just salt and pepper to nutmeg and tarragon for delicate flavors to oregano, cayenne, and sage for stronger flavors with meats such as sausage. Quiche can even be a great way to use leftovers, since ingredients such as vegetable and meat should be cooked before being added to the pie.
Add ingredients to the pastry shell from the heaviest to the lightest, such as veggies and meat on the bottom, then cheese, then pour in the egg and cream mixture. Try such classic combinations as asparagus and salmon (fresh, smoked, or canned) with Swiss cheese; mushrooms, minced garlic, and oregano with Parmesan or Swiss cheese; or an all-veggie quiche with broccoli, sautéed mushrooms, and cheddar or American cheese. Or invent your own recipes with ham, chicken, sausage, shrimp, or lobster, and a range of vegetables including spinach, tomatoes, asparagus, broccoli, eggplant, onions, and leeks.
Quiche is not only easy, it’s a versatile dish that works well for breakfast, brunch, lunch, as an appetizer, or for dinner. Serve it with green salad or potatoes. Fresh fruit and sweet rolls make a great taste combination. And you can make a breakfast or brunch feast with savory quiche and a sweet cinnamon French toast bake.
Tip: Quiche freezes well. Either cook the quiche fully, wrap it in aluminum foil, and store in a plastic freezer bag, or place an uncooked quiche carefully on a tray in the freezer until firm, then wrap it in aluminum foil and store in a freezer bag. Frozen quiche keeps well up to 2 months after baking and 1 month unbaked. To heat the precooked quiche, heat unthawed in a 350°F oven for about 25 minutes or until heated through. The uncooked frozen quiche can be cooked without thawing in a preheated 350°F oven 10 to 15 minutes longer than the cooking time specified in the recipe.
In addition to quiche, egg bakes help stretch your supply by mixing in potatoes and veggies, and strata adds a boost with bread in the mix. Plus, you can get by with just one egg per person such as in a dish of Spanish-style potatoes.
Ham and Cheese Quiche
Makes 4 to 6 Servings
Butter or oil, for cooking onions
½ cup red onion, finely chopped
4 eggs
¾ cup half-and-half
1/3 cup garlic and herb spreadable cheese (such as Boursin or Alouette)
¼ teaspoon ground black pepper
¼ teaspoon Kosher salt
1½ cup cheddar cheese, shredded
1 cup (about ¼ pound) cubed cooked ham
1 (9-inch) frozen deep-dish pie crust
- Heat oven to 350°F.
- Add a little butter or drizzle of oil to a small pan and cook onions over low heat until softened, and set aside.
- Combine eggs, half-and-half, and salt and pepper in medium bowl; whisk until well mixed. Add spreadable cheese and onion, and stir well.
- Spread ham, then cheddar cheese, on bottom of frozen pie crust. Pour egg mixture into crust on top of ham and cheese, and place quiche on large baking sheet. Bake 40 to 45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Note: The quiche filling can be made up to 12 hours ahead. Refrigerate in a covered container and pour into crust when ready to bake.
Photo Terry Brennan, food styling Lara Miklasevics
Sun-Dried Tomato and Chèvre Eggy Muffins
Makes 12 servings | Recipe by Robin Asbell from Real Food
Boost the protein in your muffin with eggs and add some super savory flavors to make them as compatible with a glass of wine as a cup of tea. Take these tasty, packable muffins to work for lunch, enjoy with a soup or salad, or serve them at your next party. –R.A.
Butter, for greasing muffin tin
1 cup sun-dried tomatoes
6 large eggs
1 cup plain yogurt
1 cup white whole-wheat flour
½ cup cornmeal
2 tablespoons sugar
½ teaspoon baking soda
¾ teaspoon salt
4 ounces chèvre, crumbled
2 large scallions, chopped
¼ cup chopped parsley
- Thoroughly and generously butter a 12-cup muffin tin and set aside. Preheat oven to 350°F.
- Bring 2 cups water to a boil, then place the tomatoes in a heat-safe bowl and pour the water over tomatoes and let stand until rehydrated and soft.
- Drain and wring out tomatoes, chop, and set aside. In a medium bowl, whisk together eggs and yogurt. In a large bowl, whisk together flour, cornmeal, sugar, baking soda, and salt. Stir in egg mixture and gently fold in tomatoes, chèvre, scallions, and parsley.
- Portion batter by heaping ¼-cup measures into muffin cups. Bake 20 to 25 minutes, until tops are puffed and golden, and a toothpick inserted in center of muffin in middle of pan comes out clean.
- Let cool in pan on rack 10 minutes before running a paring knife around each muffin and gently transferring to a rack to finish cooling. Serve warm.
Photo Terry Brennan, food styling Lara Miklasevics
Spanish-Style Potatoes and Onions with Eggs and Asparagus
Makes 4 Servings | Recipe by Marie Simmons from Real Food
This is a classic supper dish throughout Spain. Late in the evenings, just before bedtime, the children are fed potatoes and eggs. The potatoes are crisped in hot oil, and the eggs are broken into the pan and cooked over the potatoes. Here, this comforting dish is made more brunch-like by adding cooked slices of fresh asparagus and finely chopped leftover baked ham. –M.S.
1 pound asparagus, trimmed and cut into ½-inch diagonal slices
¼ cup extra virgin olive oil
1½ pounds potatoes, peeled and cut into ¼-inch dice
1 cup onion, cut into ¼-inch dice
1 cup chopped or shredded leftover (or deli) cooked ham
4 large eggs
Smoked paprika (optional)
- Place a vegetable steamer over 1 inch of boiling water in a medium saucepan. Add asparagus and steam, covered, until crisp tender, about 3 minutes. Remove steamer and transfer asparagus to a plate. Set aside.
- In a large (11-inch) nonstick skillet, heat oil over medium heat. Add potatoes in an even layer and fry 5 minutes, turning them as they begin to brown. Season generously with coarse salt and freshly ground black pepper. Reduce heat to medium-low, add onion, and fry, stirring, until golden, about 5 minutes. Add steamed asparagus and ham; cook, stirring, 2 minutes.
- Break eggs one at a time into a cup and slip, evenly spaced, on top of potatoes. Cover and cook until egg whites are set and yolks are cooked to desired consistency, about 5 minutes. Sprinkle with the paprika, if using, and serve at once.
Photo Terry Brennan, food styling Lara Miklasevics
Prosciutto, Feta, and Spinach Strata: This do-ahead egg bake, which is like part quiche and part savory French toast, makes it easy to stretch your eggs or host a brunch while dialing it up a notch.
Photo Terry Brennan, food styling Lara Miklasevics
Chorizo and Pepper Jack Egg Bake Recipe: Spice up breakfast with a flavorful twist on the usual one-pan meal. Cook on the weekend and have delicious leftovers to start your week.
