Recipe - Low Carb Yummy Crustless Quiche

Welcome to Quince Cottage!
If you're watching your carbs, or if you just aren't a big fan of pie crust, then this quiche is for you! Quiches are ideal for using up little bits of this and that which might otherwise go to waste (small hunks of cheese, half an onion, cooked vegetables, etc.) They're perfect for brunch, lunch or light dinners. And LEFTOVERS, served hot or cold.

RECIPE:

Ingredients
8 oz. fresh mushrooms, thinly sliced
Salt
Black pepper
1 bag baby spinach
1/4 C sun-dried tomatoes (packed in oil), pat dry, chop small
4 oz. crumbled feta cheese
1/4 C chopped scallions
5 eggs
3/4 C milk
1/4 C grated Parmesan
4-6 oz. shredded Swiss cheese (depending on how cheesy you like it), divided 1/3, 2/3

Directions
1. Spray large skillet with cooking spray or rub with oil. Over medium-high heat, saute mushrooms. Cook until no water remains on bottom of pan (5-7 minutes). Add spinach and sun-dried tomatoes. Season with salt and pepper. Cook until spinach is wilted
2. Spray 9" pie pan with cooking spray. Spread spinach mixture in pan. Place  1/3 Swiss cheese, and feta on top.
3. In medium bowl, whisk eggs until smooth. Add milk and Parmesan. Whisk to combine. Pour over mushrooms and feta. Sprinkle remaining Swiss cheese on top.
4. Bake at 350 degrees for 45-60 minutes, until golden brown on top and center is set. Let cool slightly before slicing.
Serves 6
Variations: substitute liquid egg whites for some or all of the eggs, use different cheeses, add bacon, ham, sausage, use kale instead of spinach, add caramelized onions, roasted red peppers, black olives, etc.

Crustless Quiche © Rhiann Wynn-Nolet

Served Quiche © Rhiann Wynn-Nolet

A piece of quiche "might" have made its way into a dog's bowl once. They gave it a good review. Hope you like it too!

Daisy & Buster © Rhiann Wynn-Nolet

Also, don't forget to join us on Instagram! If you love collecting things (walking sticks, milk glass, vintage cameras or anything else you use as decor), then our cohosts and I want to see what you've got every Monday! See our #Magpie Monday posts for details.

© Rhiann Wynn-Nolet

Quince Cottage style is where rustic and sparkly rub shoulders. 

Think gilded mirror against a plank wall, and you'll know what we mean. 

We prefer our opulence a little beat up and our recipes 

GOOF-PROOF!

Pumpkin Apple Bundt Cake

Welcome back to Quince Cottage!
With autumn well underway, you may or may not have had your fill of "pumpkin everything". If you haven't, then this is a recipe you'll want to try. It's a moist, dense, not overly sweet, not screamingly pumpkin, cake - ideal for breakfast, brunch, snack, or dessert.
We found it on Pinterest (of course) and credit goes to JuliasAlbum(dot)com. We made only a few changes in terms of ingredients.

Pumpkin Apple Bundt Cake © Rhiann Wynn-Nolet

Ingredients:
2 eggs
3/4 C white granulated sugar
1/2 C brown sugar
2/3 C vegetable oil
1 TBS vanilla extract
1 C pumpkin puree
2 C all-purpose flour, sifted
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
4 C apples, cored, peeled and diced (about 6 small-medium apples)

Caramel sauce (you can make your own, but we bought a jar)
1/3 C chopped pecans

Directions:
1. Preheat oven to 350 degrees
2. In a medium bowl, using an electric mixer, beat eggs, white and brown sugar until light in color and creamy, about 4-5 minutes.
3. Add oil and vanilla extract and beat 1-2 minutes more. Add pumpkin puree and beat 1 more minute.
4. In a separate medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
5. Add dry ingredients to wet ingredients and stir just until combined. Fold in apples.
6. Spray bundt pan with baking spray. Pour batter into pan.
7. Bake at 350 degrees for 50-60 minutes (toothpick test). Let the cake cool on a wire rack about 40 minutes. Invert the bundt pan onto a serving platter and let cake cool completely.
8. When ready to serve drizzle caramel sauce over the cake (suit your own tastes in terms of how much you use) and then sprinkle pecans over the cake.

This cake is really better after sitting for a day, lightly wrapped, so by all means make it a day ahead of when you actually need it!

Pumpkin Apple Bundt Cake © Rhiann Wynn-Nolet

Pumpkin Apple Bundt Cake © Rhiann Wynn-Nolet

You could easily substitute pears for the apples, walnuts for the pecans, etc. At Quince Cottage, we like recipes that are flexible as well as delicious. Enjoy!
Unfortunately this was not a treat we shared with our Irish Jack Russell Terriers - except for a few chunks of apple. You can imagine how hard it is to resist spoiling them.

Daisy and Buster © Rhiann Wynn-Nolet

Come back soon--we'll be sharing our outdoor Halloween decor!

Quince Cottage Style mixes old and new, rustic and opulent. 

Our goal is to make our new subdivision house look inviting and beautiful, 

and as though it wasn't born yesterday.

Cheese Strata - Looks Like A Souffle, But Way Easier To Make!

We had company this past weekend at Quince Cottage and one of the meals we served was brunch. If you're like us there are a few tried and true recipes that can be relied on for both a "Wow!" in terms of appearance and a "Yum!" in terms of flavor.
During our pre-parenting days we used to enjoy staying at B & Bs. One of our favorite destinations was Cape May, New Jersey. Along with gorgeous oceanfront, Cape May is blessed with stately Victorian homes, many of which now take guests.
While we were staying at the Mainstay Inn, we enjoyed our breakfast so much, we bought the cookbook they offered at the reception desk.

Mainstay Inn Cookbook 

© Mainstay Inn

If the true indicator of a beloved recipe is a stained page, then Cheese Strata is definitely a winner!

One of the best parts of this cheesey-eggy wonder is that you make it the night ahead (for this reason it became our traditional Christmas morning dish, because who has time for fussing in the kitchen when there are stockings and presents to be opened?).

The only thing not to like about Cheese Strata is that the butter in it likes to ooze up over the top of the casserole dish and puddle in the bottom of the oven, where it can smoke and create quite a stinky mess. To avoid this, take our advice and put a foil pie plate under the casserole while it cooks.

Isn't it gorgeous?

Cheese Strata © Rhiann Wynn-Nolet

So, here's the lowdown on how to make this fabulous dish...

RECIPE:
Ingredients
8 slices white bread, cubed
2 C sharp cheddar cheese, grated
8 large eggs
1/2 stick butter, melted
2 C milk
1/2 tsp dry mustard (optional)

Directions
1. Grease souffle dish.
2. Put in bread and cheese in layers, ending with cheese.
3. Put other ingredients in a blender and combine (or whisk together).
4. Pour the mixture over the bread and cheese slowly, allowing it to be absorbed.
5. Place cover over dish and refrigerate overnight.
6. Bake at 350 degrees for 60-65 minutes.

Daisy has also given Cheese Strata her stamp of approval (even though she's not supposed to have eggs or dairy, somehow a tiny smidgen made its way to her bowl, and Buster's too).

Daisy © Rhiann Wynn-Nolet

At Quince Cottage we prefer our recipes easy, delicious, and customizable. 

You could easily add bacon, ham, sausage, mushrooms or whatever to this recipe.