mini bread bowl quiche

Sometimes you discover an idea that you wish you’d thought of first. Chocolate chip cookie shot glasses? Guacamole grilled cheese sandwiches? Cake pops? All brilliant, but they’re sadly the brainchild (brainchildren?) of other people.

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And how about little single-serving quiche made in bread bowls? Not my idea, but I love them just the same! I saw them on some random blog back in the day. I adore the idea of miniature food and single serving snacks (for years, I’ve loved the Hors d’Oeuvres Handbook by Martha Stewart, mostly for the pictures inside!). Instead of serving a whole gigantic quiche to your breakfast or brunch guests, why not create individual versions stuffed with all their favorite quiche fillings, adorably crammed into little bread bowls? Tell ’em the idea was yours alone. I won’t be bummed if you take the credit — they’re just too cute!

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brussels sprout salad with radish + feta

I live in a vegetable-challenged household. I do all the cooking, and my boyfriend and our roommate tend to be picky eaters, especially where certain vegetables are concerned. Sadly, this salad was not the thing that won them over to the world of green and crunchy veggies. I, on the other hand, loved it!

Plated with Bowl

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creamy baked eggs

(Psst! The recipe for the real version from The Cup Cafe was posted online! Get it here!)

Recently, I was in Tucson visiting family. It was St. Patrick’s Day weekend and we were trying to decide on a place to grab brunch. My sister is vegan so she recommended The Cup Cafe inside Hotel Congress, in downtown Tucson because they happen to have lots of vegan menu options. I had never been to The Cup, but always wanted to try their food. While looking over the menu, one dish stood out at me: Cast Iron Baked Eggs. I’d never before had baked eggs, and their version was decadent beyond belief: Two eggs baked in a little cast iron skillet, with leeks, Gruyere cheese, ham, and lots of cream. Vegan, this certainly was not! I practically inhaled the little skillet of eggs, even though they were piping hot from the oven. Any burns to the mouth were worth it for this super tasty dish.

Cast Iron Baked Eggs from the Cup Cafe in Tucson, AZ. Photo courtesy urbanspoon.com

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