Chef Stephen Michael takes us inside his kitchen at the Palm Cafe, located in the Dunedin Fine Art Center to create some culinary art in the form of quiche.

Stephen Michael’s Palm Café Crustless Quiche

Ingredients:

  • 20 large eggs (no, that's not a misprint!)
  • 2 medium ripe tomatoes, seeded and diced
  • 3 oz. baby arugula
  • ½ cup ricotta cheese
  • 3” by 3” block feta cheese, diced
  • 1-pint heavy cream
  • 1 tsp. kosher salt
  • 1 tsp. cracked black pepper
  • 2 dashes nutmeg

Directions:

  1. Preheat oven to 375 degrees
  2. In a large bowl, beat eggs (do not whip)
  3. In a separate bowl, whisk ricotta and ½ cup heavy cream until smooth
  4. Add ricotta to egg mixture along with remaining heavy cream
  5. Add salt, pepper, nutmeg and mix n low speed until combined
  6. Spray 2” by 9” pan with nonstick cooking spray
  7. Layer bottom of pan with arugula, diced tomatoes and feta cheese
  8. Pour egg mixture over veggies and fill ¼” from top of pan, making sure not to overfill

Place quiche pan in a lipped ½” pan and add 2 cups of water to the pan. This will moisten the quiche.

Bake the quiche for 40 to 45 minutes. Turn off oven and let sit for 5 to 10 minutes.

Remove from oven and let sit an additional 10 to 15 minutes before serving.

This yields 8-16 servings.