The Christian world is already into its third week of Lent, and for those who observe it there might be a bit of fasting involved and abstinence from meat on all Fridays. From a menu standpoint, that means a lot more fish for the next few weeks, more soups, salads, and definitely more eggs, especially for dinner! This week’s recipes feature eggs — not just any old eggs, by the way, but an elegant Cashel Blue cheese tart, a veggie-laden quiche, and a frittata loaded with mushrooms and fresh parsley. Add a salad, a loaf of crusty bread, and a glass of wine for a perfect Lenten meal.
MIXED MUSHROOM FRITTATA
Serves 4 to 6
The Italian word “frittata” was originally a general term for cooking eggs in a skillet, anywhere from fried eggs you might make for a traditional Irish breakfast to a conventional omelet. This recipe, however, is for baked eggs, so after a few minutes of stovetop cooking, you just pop the mix into the oven for a tasty, dinner-worthy meal.
2 tablespoons olive oil
2 tablespoons butter
8 to 10 mixed mushrooms, such as portobello, white, and cremini, chopped
Salt
Ground black pepper
8 large eggs, beaten
1/2 cup milk
1 tablespoon Dijon mustard
Dash of Tabasco sauce
1 cup grated Dubliner cheese
3 tablespoons chopped fresh flat-leaf parsley
1. Preheat the oven to 350°F. In a large cast iron skillet, heat the oil and butter. Add the mushrooms. Cook, stirring frequently, for 2 to 3 minutes, or until tender. Season with salt and pepper.
2. In a large bowl, whisk together the eggs, milk, mustard, and Tabasco. Stir in the cheese and 2 tablespoons of the parsley. Pour the mixture evenly over the mushrooms. Cook, without stirring, over medium-low heat for 6 to 8 minutes, or until the bottom is set. Transfer the skillet to the oven.
3. Cook, uncovered, for about 20 minutes, or until the frittata is puffed and golden.
4. Loosen the sides with a spatula; cut into wedges. Garnish with the remaining 1 tablespoon of parsley. Serve warm or at room temperature.
CARAMELIZED ONION, SPINACH & CASHEL BLUE CHEESE TART
Serves 6
Packed with flavor from red onions and Cashel Blue cheese (from Kerrygold), this tart might just become a weekly favorite.
1 refrigerated pie crust
4 tablespoons olive oil
2 large red onions, thinly sliced
1 tablespoon fresh thyme leaves
1 cup baby spinach leaves
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
1 cup crumbled Kerrygold Cashel Blue cheese
1/2 cup heavy (whipping) cream
1 cup sour cream
4 large eggs
Pinch of nutmeg
Salt
Ground black pepper
Thyme sprigs, for garnish
1. Preheat the oven to 400°F. Slowly unroll the crust. Press into an ungreased 9-inch quiche pan. Press crust firmly against side and bottom; bake for 10 minutes.
2. Let cool for 10 minutes. Reduce the oven temperature to 350°F.
3. In a large skillet over medium heat, heat the olive oil. Add the onions, thyme, and spinach; cook for 3 to 5 minutes, or until the onions are soft but not browned. Add the sugar; cook for 5 minutes. Stir in the vinegar. Spread mixture evenly over the crust. Sprinkle with the cheese.
4. In a medium bowl, whisk together the cream, sour cream, eggs, nutmeg, salt, and pepper. Pour over the onion-spinach mixture.
5. Bake the tart or 35 to 40 minutes, or until the top is golden and the filling is set. Let cool for 10 minutes before cutting into wedges. Garnish with thyme sprigs.
GOAT CHEESE & VEGETABLE QUICHE
Serves 6 to 8
This crustless quiche is packed with fresh vegetables and herbs. Use the vegetables suggested here or substitute with your favorite.
4 tablespoons olive oil
10 ounces white mushrooms, chopped
5 ounces fresh spinach, chopped
2 scallions, sliced
1 small zucchini, sliced
10 cherry tomatoes, halved
4 large eggs
1/2 cup half and half
2 teaspoons Dijon mustard
Salt
Ground black pepper
2 tablespoons chopped fresh basil, thyme, and flatleaf parsley
5 ounces crumbled goat cheese
1. Preheat the oven to 400°F. Coat a 9-inch glass or ceramic pie dish with no-stick cooking spray.
2. In a large skillet, heat 3 tablespoon of the oil. Cook the mushrooms for 2 to 5 minutes, or until soft but not browned. With a slotted spoon, transfer to a bowl; set aside.
3. Add the remaining 1 tablespoon of the oil to the skillet. Add the spinach, scallions, zucchini, and tomatoes. Cook for 3 to 4 minutes, or until the spinach is wilted. Add to the mushrooms; let cool for about 5 minutes. Arrange the vegetables in the prepared dish.
4. In a medium bowl, beat the eggs, half and half, and mustard. Season with salt and pepper; stir in the herbs. Spoon over the vegetables. Evenly distribute the cheese. Put the dish on a baking sheet.
5. Bake the quiche for about 30 minutes, or until lightly browned and firm to the touch. Let cool for 10 minutes before cutting into wedges.
Margaret Johnson’s “Recipes” page also incudes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook, visit irishcook.com
