Deb Lindsey / Washington Post

Crumbs from your leftover baguette are transformed into a crust for this quick and easy egg dish.

Stovetop 'quiche' serves 2 in a jiffy

Published: Wednesday, Jul. 4, 2012 - 12:00 am | Page 7D

In yet another installment of breakfast for dinner, we offer this so-called quiche, which, depending on the pan you use, might remind you more of a frittata with a bottom crust. It's a 10-minute pan quiche and refers to how long it takes to cook this stovetop version of the classic baked French egg dish.

Bread crumbs moistened with a little olive oil are pressed into the pan and toasted to form the makeshift crust. You can process your own, using day-old French bread, as we've done here, or you can use store-bought garlic croutons.

You could add or substitute fillings such as cheese, olives, scallions and mint.

Serve with a green salad. Adapted from "Jeffrey Saad's Global Kitchen: Recipes Without Borders" (Ballantine Books, $22, 256 pages).

10-minute pan quiche

Prep time: 15 minutes

Cook time: 10 minutes

Serves 2

INGREDIENTS

1/2 medium tomato

1 ounce spinach leaves

2 ounces day-old French or other crusty bread (about 1/4 of a regular-size baguette; may substitute garlic croutons; see note above)

1/2 to 1 teaspoon herbes de Provence

1 tablespoon olive oil

4 large eggs

1/4 cup water

1/4 teaspoon kosher salt

INSTRUCTIONS

Coarsely chop the tomato (to yield 1/4 to 1/2 cup). Finely chop the spinach to yield 1/4 to 1/3 packed cup.

Tear the bread into chunks and place it in a food processor along with the herbes de Provence (to taste). Pulse to form small crumbs, about 1 1/4 cups.

Heat the oil in a small-to-medium nonstick skillet over medium heat; swirl to coat the bottom and halfway up the sides. Pour the crumb mixture into the skillet, using a flexible spatula to press it to form a crust. Toast for 45 seconds to 1 minute or until fragrant. Monitor the heat and adjust as needed; if it's too high, the crust will burn before the egg sets after it's poured in, and if it's too low the crust will not become golden brown.

Whisk together the eggs, water and salt in a medium bowl. Pour evenly over the crumb crust in the skillet. Sprinkle the spinach and tomato evenly over the egg. Reduce the heat to medium-low. Cover and cook for about 10 minutes, until the egg is just set but still looks moist.

Uncover and remove from the heat. Gently loosen the edges of the crust, then slide the pan quiche onto a cutting board. Cut in half and divide between plates. Serve right away.

Per serving: 293 calories, 18g fat, 4g saturated fat, 423 mg chol., 566 mg sodium, 17g carb., 2g dietary fiber, 0 g sugar, 16g protein.

© Copyright The Sacramento Bee. All rights reserved.

Read more articles by Bonnie S. Benwick



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