BREAKFAST IS my favorite meal, as well as brunch to share with friends. The ingredients below can be varied according to your taste, of course.

Crustless

Quiche

Gourmet march 2008

1 1/2 tablespoons fine plain bread crumbs

1 cup frozen chopped onions

1 cup diced cooked ham (1/4 lb)

1 tablespoon unsalted butter

1 (8-oz) package shredded Swiss cheese (2 cups)

4 large eggs 1 cup heavy cream

1 cup whole milk

Preheat oven to 425 with rack in middle, Butter quiche dish or 10 inch glass pie plate, then sprinkle all over with bread crumbs

Cook onions with ham in butter in a 12 inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top. Whisk together eggs, cream, milk and 1.2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in cent, 20-25 minutes. cool slightly before cutting into wedges.

Artichoke whatever

I had thought I had lost this recipe, but there it was in an old folder. This can be served as an appetizer or, I bet, as a crustless quiche as above.

2 jars 6 oz marinated artichoke hearts

1 small onion, chopped

4 eggs

1/4 cup seasoned bread crumbs

1/8 tsp pepper, oregano and Tabasco

1/2 lb cheddar cheese, shredded

3 tablespoons fresh parsley, minced

Drain marinade from 1 jar of artichokes into fry pan, discard oil of second jar. Chop onion and sauté in oil until limp along with garlic. In a bowl beat eggs with whip, add crumbs, other seasonings, cheese and parsley chop all the artichokes and add to above ingredients, add onion mixture,. Put in greased 7x11 baking pan. Bake in 325 degree oven for about 30 minutes or until set and bubbly around edge. Let cool in pan, then cut. Can be re-warmed, or served room temperature.

Eggs Mornay

Can be served in individual ramekins or in a pie plate.

Sauté one chopped onion in butter in a heavy skillet till translucent. Add one package of frozen chopped spinach broken up. Cover and heat through till spinach is separated and slightly cooked. (no water needed) salt and pepper to taste.

Butter ramekins and spread about 1/2 inch of spinach mixture on bottom

While spinach is cooking, prepare

Sauce Mornay 2 tablespoons unsalted butter 2 tablespoons flour 1 cup heated milk

Salt, freshly ground pepper

1/4-1/2 cup grated parmesan cheese

Melt the butter over low heat in saucepan. Mix the flour into the melted butter and cook slowly, stirring all the time till well blended. Gradually stir in the milk, increase the heat to medium stir until sauce is smooth and thick, and at boiling point. Season to taste with salt, pepper. Add cheese into finished sauce, then add a tablespoon more of butter to increase the richness of the sauce.. keep warm

Note: this sauce is simply a white sauce to which other ingredients have been added. It is lovely on vegetables or over pasta.

Preheat oven to 400 degrees, place spinach ramekins in it to warm up.

The eggs:

Poach as many eggs as you have people in salted water to which a teaspoon of vinegar has been added (it helps form the eggs). Poach until whites are almost solid. Remove ramekins from oven. Take eggs from poaching pan with slotted spoon, and place on warmed dish containing spinach. Spoon sauce over eggs turn oven to broil. Sprinkle a little more parmesan on top of eggs and sauce, place on rack in middle/top half of oven till sauce is bubbly. Serve at once with English muffins or toast and a bowl of fruit