Eggs

AFBA Potluck: Quiche Me Again, Please

DSC_2635By Tiffany Young

OK, from the title, you may have already guessed I have a bit of a love affair with quiche. I mean, how could I not? It has eggs. I love eggs. It has cheese. I love cheese. And best of all—it has crust! I mean frittatas are good, but quiche, with it’s lovely crust, is better. (That’s the difference between quiche and frittatas if you never knew.)

I have been invited to a lot of potlucks lately, and, while I enjoy cooking I don’t like to spend all of my free time in the kitchen cooking and cleaning, unless it’s by choice. So, I’ve been sticking to quick and dirty recipes. Some of my favorite, easy recipes include cornbread, quick pies and—back to the subject—quiche.

My favorite base recipe comes from here. This “recipe” is perfect for me, because it’s not too structured. I want the basics: about this many eggs, this much dairy product, but I never really follow recipes to the T. This recipe allows you to decide what to add. Case in point, sometimes I have milk on hand, other times it’s half and half or cream. They all work just fine, so start with this recipe and then venture from there.

This quiche was made to share with the Austin Food Blogger Alliance for our anniversary potluck. You can just imagine all the deliciousness that was shared. And in good company, too!

Luckily, my coworker, Frank, had brought me a dozen fresh eggs and I had a frozen pie crust already awaiting for me in the freezer.

At the store, sundried tomatoes were calling to me, so I decided to pair it with feta cheese and Italian herbs. A quick tip: Always line the pie crust with cheese, so it doesn’t get too soggy on the bottom. I had a little cheddar cheese to start with, about 1/4 cup to spread on the bottom. Then I added a thick layer of feta cheese, then sundried tomatoes (both of these items already had Italian herbs added), then the egg mixture (see the formula on the link above) and then I added a sprinkle of Herbs de Provence.

I wasn’t sure what I would get since I’d never used feta or sundried tomatoes in quiche before, but it was better than I had even imagined.

So, the next time you’re pressed for something to bring to a potluck (or a brunch, or Easter breakfast), do us all a favor and make a quiche (just remember it takes about a full hour to bake, so it’s not necessarily quick, but it is easy!).

Eggscellent!

 

Review: Magnolia Café

magnolias eggs benedictBy Tiffany Young

In Austin, we love our brunch. Breakfast? Closer to the lunch hour? Brilliant. Saturdays and Sundays you should expect to wait a couple hours to eat if you wake up past 10. But that’s OK, because mimosas and bloody Mary’s are likely to be involved.

One of my favorite brunch places, especially to take people from out of town is the tried-and-true Magnolia Café. Open 24 hours, this classic diner has its breakfast menu down. From the love migas to the eggs benedict and eggs zapatino to the Magnolia omelet, there’s an option for everyone’s taste. Not to mention the delicious pancakes and daily specials.

I love the Lake Austin Boulevard location, where you can see runners trekking  around Town Lake. Parking is slim, but you can always park in the neighborhood and have a lovely, hilly walk to your destination to especially appreciate the good food.

They do expect you to have your entire party before being seated, so respect the rules–the staff is trying to make everyone’s visit nice, not just yours. It’s the least you can do. After all, they keep fresh flowers on the table for you each and every day.

I especially love the eggs zapatino–basically the eggs benedict for vegetarians, it comes on an English muffin, topped with an egg and smothered with queso. Yum Yum!

If you’re at a loss for where to go, Magnolia Café comes through for you, no matter the time of day–breakfast is always served.

Fresh is eggcellent!

I just ate one of the best omelets I’ve ever had. It’s also probably the freshest I’ve ever had, which is probably no coincidence. My dear friend Mark Collins gave me some of his chickens’ eggs yesterday, along with jalapeños and bell peppers from his garden, which I used for an omelet this morning using this recipe. I subbed in what I had and left out the things I didn’t have, such as a red pepper and cilantro. I used green onion in place of a regular one, chipotle cheese instead of cheddar and used srirachi in place of Tobasco. The results were amazing! I don’t think I’ll be getting a chicken coop any time soon and my gardening skills aren’t quite up to par, but I am more determined to find locally sourced food! Thanks, Mark!

Bacon Ain’t Playin’

Bacon - Home to Happiness

 

Dear Bacon:

Tonight, I can’t sleep. It’s not your fault  but I thought I would send you this note while I am working on pleasant things that will put me to sleep.

You see, I visited your fine establishment last week. And I truly enjoyed myself. From the moment, I heard that you were completely focused on my favorite cured food, I thought, “I hope this was done well.”  There is a fine line between art and crap, or funny and corny or classy and campy The same could have been the case with you, Bacon.

But Bacon, when my eyes first glanced at you, I noticed that someone had payed great attention to detail. Someone had done a great job. Then I found out that Sanctuary Printshop was involved. Well played. Everything seems to work well. The neon Bacon logo is warm and inviting. The one-color, silk-screen menus layout was delightful and easy to read. But my favorite part may have been the Bacon door handles.

Texas Toast, Bacon, Eggs and More!

Now, don’t get me wrong Bacon, the place is great but I don’t want the visuals in your establishment to overshadow the food. This is the real test. You had a wonderful special the day I went—Texas toast, apple-smoked bacon, organic arugula, fresh tomatoes topped with a sunny-side up egg and covered in a cheese sauce. Oh the joy! The best part was, I didn’t have that dirty feeling you get when you eat something dirty. In fact, my heart was happy and was ready for my afternoon run. Yup, it’s true!

So, if my heart could hug yours, it would.

And now, I hope to get some sleep and, hopefully, I will dream of Bacon!

Love your new friend,
Antonio + Team OhSpooning.

Bacon Restaurant
900 W. 10th St.
Austin, TX 78703

(512) 322-9777