Cheesy Egg Soufflé

3 large eggs, yolks and whites separated

3/4 cup milk

1/2 cup freshly grated parmesan cheese

1/2 cup freshly grated gruyere

1 tablespoon gluten-free flour blend

3 tablespoons grass fed salted butter

Sea salt and black pepper

Pre-heat oven to 350F

Butter and flour 6 small ramekins. Prepare your basic roux by melting butter in a pan on medium heat, add flour and cook, whisking constantly until it just begins to turn a light brown color. Heat milk until hot, but not boiling. Add a small amount of roux into the milk and mix, then add the milk mixture back into the roux. whisking constantly until it started to thicken and bubbly. Lower heat to low, add a small amount of the roux to the egg yolks, whisking constantly to combine. Add the yolks back to the sauce whisking well. Whisk the cheese in slowly until melted. Season with sea salt and black pepper. Set aside.

Whisk egg whites until soft peaks form and fold into the cheese sauce (don't mix!). Pour into ramekins and bake for 30 to 35 minutes or until fluffy and golden. Serve immediately.

Gluten Free Vegetable Tart

Crust:

2 cups all purpose gluten free flour blend

1 teaspoon xanthan gum

1 teaspoon sea salt

8 tablespoons chopped cold grass fed salted butter

1 large egg, room temperature

5 tablespoons ice cold water, more as needed

Combine all the dry ingredients in a mixer fitted with the paddle attachment. 

Add butter and mix on medium speed until crumbles form. Add the egg to combine. Add water gradually and continue mixing until the dough detaches from the bowl and forms a ball. Wrap in plastic wrap and refrigerate for one hour.

Preheat oven to 375 F

Roll dough on a lightly floured surface. Transfer into a 9" greased tart pan. Press dough up the sides and trim off excess. Line dough with parchment paper and add pie weights. Bake for 15 minutes, remove pie weights and bake a further 15 or until the crust is crispy and lightly browned. Let the crust cool completely.

Filling:

1 small purple eggplant

1 cup cherry tomatoes

1 cup crispy onion bits

3 large eggs

1 cup cream

1/2 cup freshly grated parmesan cheese

Handful freshly chopped parsley

Sea salt and black pepper

Extra virgin olive oil

Preheat oven to 350 F

Slice eggplant into very thin slices. Whisk eggs and cream. Season with sea salt and black pepper. Scatter eggplant over the bottom of the crust, followed by tomatoes and crispy onion bits. Sprinkle parsley and parmesan cheese over the top followed by the egg mixture.

Bake for 40 to 50 minutes or until the custard is set and vegetables are cooked. Drizzle extra virgin olive oil over the top. Garnish with fresh parsley and parmesan cheese to serve.

Baked Sweet Potato Kale Frittata

8 large eggs

1/2 cup heavy cream

1/2 cup full cream ricotta cheese

1 cup gruyere cheese, grated

2 cups kale, chopped

2 cups sweet potato, cut into bite size pieces

1/3 cup unbleached all purpose flour

3 tablespoons butter

Salt and black pepper

Melt butter in a deep sided skillet over medium-low heat. Add sweet potatoes and fry until cooked through, turning often (about 10-15 minutes). Toss in kale during the last five minutes of cooking. Season with salt and black pepper.

Whisk eggs, stir in ricotta, heavy cream, and half a cup of gruyere cheese. Sprinkle on the flour and stir into the egg mixture. Season with salt and black pepper.

Pre-heat oven to 350 degrees.

Arrange vegetables into a 12" tart pan and pour the egg mixture over.  Sprinkle with half a cup of gruyere cheese on top. Bake the frittata until it is set and browned (about 40 to 50 minutes).

Salmon Basil Quiche

Crust:

1 1/4 cup unbleached all purpose flour

1/2 cup butter, frozen and cut into small cubes

5 tablespoons icy cold water

1/4 cup parmesan cheese, grated

Pinch salt

Place all the ingredients in a food processor and pulse until it resembles bread crumbs. Form into ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll out pastry dough. Place in a prepared 12 inch by 12 inch quiche pan. Cover sides also.

Preheat oven to 400 F.

Filling:

6 ounces cooked salmon

5 large eggs, room temperature

1 cup cream

1/2 cup goat cheese, crumbles

1/4 cup red onion, finely chopped

1/4 fresh basil, chopped

1 teaspoon wholegrain mustard

1/4 cup fresh parmesan cheese, crated (garnish)

Salt and black pepper

Whisk eggs, cream and mustard to fully combine. Season well with salt and black pepper. 

Arrange salmon, red onions, basil and goat cheese crumbles in pastry shell. Pour egg mixture into pastry shell. Season with salt and black pepper.

Bake 40 to 50 minutes or until set.

Sprinkle extra parmesan cheese on top. Allow to rest for about 10 minutes before serving.

Mini Spinach and Tomato Frittata

8 large eggs

1/2 cup cream

1/2 cup full cream ricotta cheese 

1 cup parmesan cheese 

2 cups baby spinach
2 cups cherry tomatoes

1 small garlic clove, minced

1/2 teaspoon olive oil

1 teaspoon sea salt
1/2 teaspoon black pepper

Preheat oven to 400 degrees F. Grease a large muffin pan (12 muffin cups) with olive oil.

In a mixing bowl, whisk eggs, cream, ricotta cheese and half of the parmesan cheese. Set aside.

Heat olive oil in a frying pan over medium heat. Place garlic, cherry tomatoes, and spinach in the pan. Toss quickly for 3 minutes. Remove from heat. Divide vegetable evenly into muffin cups.

Fill muffin cups 3/4 of the way full with eggs, cream, and cheese mixture. Sprinkle remaining parmesan cheese on top. Bake 20 minutes or until set and golden brown.