Crustless Quiche

This is another recipe adapted from Diane Phillips’ Perfect Party Food and can be made in greased muffin tins for individual servings instead of the pie tin; in this case bake for only 25 minutes.

  • 8 large eggs
  • 2 cups heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 shakes Tabasco sauce
  • 2 scallions (white and green), finely chopped
  • 1/2 lb. beef chorizo, cut into 1/2 inch dice
  • 3 cups finely shredded cheddar cheese
  1. In a large bowl, whisk eggs, cream, salt, pepper, and Tabasco. Stir in the scallions, chorizo, and cheese until blended.
Do-ahead: At this point you can cover and refrigerate overnight.
2. Preheat oven to 350 F. Coat a 10 inch pie pan with nonstick spray.
3. Pour quiche batter into pan and bake until a knife inserted in the center comes out clean and the quiche has puffed up above the rim of the baking dish, 40-50 minutes.
At this point, you can let cool, cover, and refrigerate overnight or freeze for up to 6 weeks. Defrost and bring to room temperature. Reheat in 350 F oven for 20 minutes. Serve warm or room temperature.

Pesto and Tomato Frittata

Researching recipes to prepare for a birthday brunch for our two year old (can it seriously already be time for a second birthday party?), I wanted something easy, accessible, and preferably something that I could make ahead so I had less to stress over the day of the party, especially since we planned to host the party at a local park. Since we wouldn’t have access to electricity while at the park, I couldn’t use the crockpot (which I usually do whenever I have a party and don’t want to be cooking right up until the guests arrive). Luckily, I found some good ideas in Diane Phillips’ Perfect Party Food. The self-proclaimed “Diva of Do-Ahead” offers a lot of interesting ideas and recipes in the thick book, but unfortunately I have to return it to the library before I get to try out very many of them. I’ll update with pictures when I test out the recipes.


  • 8 large eggs
  • 1/2 cup milk
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup pesto
  • 1/2 cup oil packed sun-dried tomatoes, drained and cut into matchsticks
  • 1/2 cup grated parmesan


1. Coat a 10 inch round baking dish with non-stick cooking spray.

2. In a large bowl, whisk the eggs and milk until blended. Stir in 1 cup of the mozzarella, the pesto, and the tomatoes. Pour into prepared dish and top with remaining mozzarella and parmesan.

(At this point you can cover and refrigerate overnight)

3. Preheat oven to 350 F. Bake the frittata until  puffed, golden and set in the center, 35-40 minutes.

At this point you can let it cool, cover, and refrigerate overnight. Serve the frittata cold or at room temperature, or reheat covered with foil in a 350 F oven for 15 minutes.