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.
SPINACH AND MUSHROOM QUICHES”(Yield: 12 quiches)
5 large eggs1/2 cup whole milk1/2 cup half-and-halfPinch of kosher salt and freshly ground black pepper3 cups button mushrooms, wiped clean and finely chopped2 tsp. extra-virgin olive oil1 (8-oz.) package turkey bacon or ham, choppedNonstick cooking spray, for the pan1 1/2 cups grated Parmesan12 thin slices white bread, such as Pepperidge Farm’s Very Thin White Bread1 cup grated Gruyere, Swiss, provolone or mozzarella1 (10 oz.) package frozen spinach, thawed and chopped1 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.