Emile Henry cookware features Ceradon®, an exclusive finishing process that improves the qualities of traditional pottery.
Fired at 2100°F, clay becomes chip resistant with a glaze that won’t scratch or craze, even when cutting.
Chef Diana's Mediteranean “Crustless” Quiche (Serves 4-6)
A delicious brunch or dinner dish that is healthy, simple and ready in an hour!
5 red skin potatoes boiled for 5 Minutes
½ red onion – diced
fresh or frozen spinach
1 small jar artichoke hearts
Greek olives
½ package fat free Philadelphia cream cheese
6 eggs
½ lb – ¾ lb shredded cheese (can be fat free or light-use your favorite cheeses!)
herbs & spices
Directions:
Cut the boiled potatoes into thin slices and lightly sauté for about 5 minutes until slightly crispy.
Layer the bottom of a ceramic pie plate and up along the sides with the potatoes.
In the pan that the potatoes were sautéed, sauté onion until soft and add spinach, cover and steam for about 5 minutes.
Spread ½ of the shredded cheese mixture over potatoes. Next spread spinach evenly over the shredded cheese. Put the remaining shredded cheese over the spinach and arrange olives and artichokes over the top.
In a blender, combine cream cheese and eggs and pour into the pie pan over the ingredients.
Garnish with herbs. Bake at 375 degrees for 45 minutes in a preheated oven.
The quiche can be prepared ahead of time. Arrange all ingredients as mentioned above but DO NOT add the egg/cream cheese mixture until ready to bake. Serve with Tuscan Citrus Salad and pastries.
