Recipes — Egg

Amy Ingram
Deep Dish Tuscan Quiche

Deep Dish Tuscan Quiche

EVOO Crust: 2 cups all purpose flour 2 teaspoons salt 2/3 cups Pesto EVOO 1/2 cup cold water Filling: 9 eggs, beaten 1 1/2 cups half and half 4oz fontina cheese, grated 2oz parmesan cheese, grated 2 shallots, peeled and diced 1 garlic clove, peeled and minced 2 cups baby spinach 2 cups Tuscan kale 1 pint tri-colored cherry tomatoes, halved 1/2 teaspoon salt 1/4 teaspoon cracked black pepper Instructions: Preheat oven to 350°F. Place flour and salt in the bowl of a stand mixer fitted with the paddle attachment, and stir to combine. Add olive oil and water to...

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Myrna Burlock

Simple Asparagus, Ham, and Gruyere Frittata with UP EVOO

Ingredients: 1 1/2 pounds Yukon Gold potatoes, unpeeled, washed, cut into 1" pieces 2 cups fresh asparagus spears, woody parts trimmed, cut into 1" pieces (spinach works too) 1 bunch green onions finely chopped. You could use shallots or onion here also. 1 cup Canadian bacon or smoked ham cut into 1" pieces - or go meatless with sauteed mushrooms 1 cup grated Gruyère cheese or substitute for any cheese you like, or simply leave it out, it's all good 8 large eggs, whisked 1 teaspoon salt or to taste fresh ground pepper 1/4 cup UP EVOO or any infused olive...

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