June 6, 2013 by suchandsuchfarm
Last week I started a new series all about my adventures in cooking for boys. Last week was all about beef and blue sliders, this week I’m giving you a recipe for the morning after. You know the drill, everyone comes over in the afternoon, drinks well into the evening. Maybe the party moves from the porch to the swimmin’ hole and we gather around a giant bonfire. Maybe there’s another beer run. Maybe a push-up/arm wrestling contest. Maybe that’s followed up by a real wrestling contest. Maybe everyone strips down to their skivvies and jumps in the creek. Maybe an entire handle or two of Jim Beam is consumed. Maybe some Jagermeister as a night cap. Maybe some folks don’t make it back to the house. Maybe they just sleep wherever they fell down. I mean…maybe. No matter how the night goes, the morning always ends up the same… the kitchen is trashed and all of the boys are slowly starting to wake up, and crave bacon like zombies craving brains.
It’s hard to convince these sleepy carnivores that not EVERY meal needs bacon. I know…WHAT?! Crazy talk! And it’s possible to have a filling breakfast without bacon. I know, I know, this is blasphemy, but hear me out. This recipe is an easy, one skillet dish that can be made in about 40 minutes. This is the goat cheese, spinach and cornbread quiche… well kind of. It’s a cornbread skillet-quiche hybrid. This is a dish that goes beyond your everyday breakfast/hangover brunch and that’s why I call it, (in a deep echo-y voice)…The Quiche of Champions! (Insert triumphant horn music here!)
Here’s what you need:
- Cornbread mix (I used one of those smaller packets and it worked out perfectly)
- 3 oz herbed goat cheese
- 1/2 bag of raw baby spinach
- 1 Tablespoon butter
- 1 Tablespoon water
- 5 eggs (bonus points if you use farm fresh eggs)
- 1 Tablespoon mayonaise
- 1/4 cup cheddar cheese
- salt and pepper to taste
Preheat the oven to 375 degrees. Prepare cornbread mix to package directions. Pour the batter into a well greased cast iron skillet. Oh yes, cast iron skillet… like a real farm lady. If you don’t have a cast iron skillet, you should probably just leave the house right now and go buy one to use. Bake in the oven for 10 minutes.
While all of that is going on, heat a normal boring skillet on the stovetop and toss in your spinach, butter and water and steam until wilted. Turn off the stovetop heat and stir in your beautiful herbed goat cheese. I used a local variety from Baetje Farms in Bloomsdale, Missouri. They’re my goat cheese heroes. I seriously can’t go to a farmer’s market without buying at lease one piece of their cheese.
In a separate bowl, whisk together the eggs, mayo and salt and pepper.
Remove the cornbread from the oven, spread the goat cheese/spinach mixture evenly on top. Pour the egg mixture on top of that then sprinkle the cheddar cheese on top of THAT. Throw it back in the oven for another 25 minutes. Take it out and let it rest for 5 minutes before slicing.
Cornbread. Spinach. Goat cheese. Eggs. Cheese. Amazing! Get in my mouth!! It’s so good, the boys won’t even miss the bacon. Or at least tell you to your face.