Fried and poached, in quiches and frittatas, versatile eggs make a satisfying meal
Written byElaine JohnsonJuly 29, 2015
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Annabelle Breakey
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Three-Onion Quiche
When you’re looking for a classic but still exciting quiche, this is one of our favorites, and it only takes an hour to make, thanks to the refrigerated pie dough.
This one-pan supper couldn’t be easier. Roast mushrooms and leeks in a sheet pan for a few minutes. Then add eggs and a little goat cheese, and bake about 10 minutes more.
Ricotta salata is a firm, slightly salty, and very mild sheep's-milk cheese. If you’ve got a surplus of eggs, this dish provides a delicious way to use them up.
A big, poufy soufflé never fails to impress, but it’s actually a pretty easy dish to pull off. The most important point is to beat the egg whites until they’re stiff but still moist and shiny; if they get dry and overbeaten, you won’t get the dramatic rise in the oven.
Traditional chiles rellenos calls for stuffing the chiles with cheese, coating them in a puffy egg batter, and frying them. A Sunset reader sent us this easy casserole version where you simply layer the flavorful components and bake until golden.
In spring when fava beans are in season, many farmers’ markets sell the earthy-sweet leaves from the fava plants by the bagful—but you can also make this rich and substantial quiche with spinach. The nutty tasting whole-wheat crust calls for pre-baking so it stays nice and crisp.
In Mexican recipes, citrusy tasting nopales (cactus pads) are a popular partner for eggs. If you live near a Latino market, you can likely pick up a bag of the cactus that’s de-stickered and ready to use, but we give you easy instructions for prepping them yourself, too.
A slice of this traditional Spanish egg and potato dish is well suited for breakfast, lunch, or dinner, ensuring that any leftovers will be gobbled up in no time.
Go ahead and splurge. Springtime quiche doesn’t get any better than this. For the best texture, be sure to pat the asparagus completely dry after cooking and squeeze the liquid out of the mushrooms.
When you need dinner in a hurry, an omelet is a great option. This one takes only 20 minutes. It’s filled with crisp rye bread croutons and rich, nutty gruyère cheese.
Picked when they’re little and sweet, pattypan squash are just the right size to hold a little egg-y surprise inside. You might want to serve 2 per person for a main dish, as they’re light.