Digital Access

Digital Access
Access from all your digital devices and receive breaking news and updates from around the area.

Print Edition

Print Edition
Subscribe now to the print edition of Suburban Life.

Text Alerts

Text Alerts
Get text messages on your mobile phone or PDA with news, weather and more from

Email Newsletters

Email Newsletters
Our My Suburban Life Daily Update will send you all of the news you need to keep up with the pace of news in DuPage and Cook County.

Tom's Cookbook Library

Cupcake pro turns to savory delight

Hollis Wilder made her mark among foodies through the delectable treats sold through her SweetByHolly stores in California. Becoming a two-time winner of Food Network’s Cupcakes Wars further enhanced her reputation.

Wilder changes direction in her first cookbook, “Savory Bites: Meals You Can Make in Your Cupcake Pan” (Stewart, Tabori & Chang).

Here she provides 100 recipes – all baked in a cupcake pan – for breakfast, lunch and dinner. Examples include Mexican Breakfast Rolls; Pasta Tarts with Smoked Cheese and Primavera Sauce; Risottos with Greek Leaf Vegetables; Salmon with Potato, Peas, Leeks and Broccoli Gratin; and Curried Chicken Salads with Mango.

And there’s nothing unmanly about Wilder’s Spinach and Mushroom Quiches (recipe below), made with an assemblage of good-tasting ingredients. This recipe is a keeper.

(Yield: 12 quiches)

5 large eggs
1/2 cup whole milk
1/2 cup half-and-half
Pinch of kosher salt and freshly ground black pepper
3 cups button mushrooms, wiped clean and finely chopped
2 tsp. extra-virgin olive oil
1 (8-oz.) package turkey bacon or ham, chopped
Nonstick cooking spray, for the pan
1 1/2 cups grated Parmesan
12 thin slices white bread, such as Pepperidge Farm’s Very Thin White Bread
1 cup grated Gruyere, Swiss, provolone or mozzarella
1 (10 oz.) package frozen spinach, thawed and chopped
1 bunch chives, snipped with scissors

In a medium bowl, beat the eggs with the milk, half and half, salt and pepper until thoroughly combined. Set aside.

In a medium saute pan over medium heat, saute the mushrooms in 1 teaspoon oil until all the liquid has cooked down, about 5 minutes. Transfer the mushrooms to a medium bowl and set aside.

Using the same saute pan, heat the remaining 1 teaspoon oil. Add the bacon and cook over medium heat until crispy, about 6 minutes. Set aside.

Preheat the oven to 350 degrees F.

Spray a 12-well classic cupcake pan with nonstick cooking spray. Sprinkle 1 tablespoon Parmesan in the bottom of each well. Top with 1 slice of bread, pushing down to fill the well. Sprinkle each well with 1 heaping tablespoon Gruyere, then divide the mushrooms and bacon among the wells, using up all of each ingredient. Top with equal portions of spinach, then sprinkle with chives.

Using a 1/4-cup measure, fill each well with the egg mixture, then sprinkle with an additional tablespoon of Parmesan. Bake until the center is slightly jiggly, 20 to 25 minutes. Let the quiches rest in the pan for 5 minutes, then loosen the sides of each quiche with a table knife and insert the tines of a fork between the pan and each quiche to lift it out. Serve right away or at room temperature.

Store the quiches in an airtight container in the refrigerator for up to 5 days. Enjoy the leftovers at room temperature or reheat, wrapped in tin foil, for 15 minutes at 350 degrees F.


Loading more