Nearly Eggless Quiche

This recipe dates back 2012 when we went to brunch at our cousin Deb’s house in Connecticut. While most of the world loves quiche, Tuck & Tate’s moms hate quiche, so we were a little panicked when we heard that quiche was on the menu. So much so that we made a pact to grab something afterwards knowing we would still be hungry. This is the most Neistat approach to any eating situation. Lo and behold, this was the most un-quiche-like quiche on the planet! It was basically all spinach and veggies, topped with cheese, and filled with just a dash of egg. It was so damn good. 

Since eating this brunch- and telling Deb the full story about the quiche conundrum- we asked Deb for the recipe and have recreated this dish over and over again. It is a go-to egg entree for brunch and a great addition to any Easter menu this weekend. We love to mix in different vegetables and cheeses depending on what is fresh and in season. We keep it on the healthier side with just vegetables, but tossing in some crispy bacon or sausage would make it even more of a treat! 

Nearly Eggless Easter Quiche 
Makes: 6 servings 
Prep Time: 25 minutes   Baking Time: 45 minutes   Total Time: 80 minutes 

Ingredients for Crust: 

  • 1 1/2 cups whole wheat flour 
  • 1/4 cup melted butter
  • 1/4 cup cold water 
  • 1 tsp salt 

Ingredients for Quiche: 

  • 4 oz package mushrooms, finely chopped 
  • 20 oz frozen spinach, thawed, drained, and finely chopped**
  • 1 bell pepper, stem & seeds removed, small dice 
  • 1 tbs butter 
  • 1/2 white onion, small dice 
  • 1 shallot, minced 
  • 2 cloves garlic, minced 
  • 1/2 tsp nutmeg 
  • 2 eggs 
  • 1 cup reduced fat milk 
  • 4 oz goat cheese 
  • salt and pepper to taste 


  1. Preheat the oven to 350 degrees.
  2. To make the crust combine the flour, butter, and salt with your hands in a medium-sized bowl. Add the cold water as needed until the dough is the consistency of wet sand. Knead the dough just enough for it to come together. Spray a pie pan with cooking spray and press the crust into the bottom and sides of the pan in an even layer. Bake the crust for 10 minutes. Remove from oven and set aside.
  3. To make the quiche, heat a large skillet on medium heat. Add the butter, onion, garlic, and shallot to the pan. Saute for 2-3 minutes, or until everything starts to caramelize. Add the mushrooms, spinach, and bell pepper to the pan. Saute for 6-8 minutes, or until all the moisture from the mushrooms and spinach is released and evaporated. Remove from the heat, season with salt and pepper, and set aside.
  4. Whisk the eggs, milk and nutmeg together in a small bowl.
  5. To assemble the quiche, pour the vegetables into the bottom of crust. Spread them into an even layer. Add the egg mixture over top, again patting down to make sure that everything is submerged in the egg mix. Top the quiche with the goat cheese and bake in the oven for 40-50 minutes, or until the quich is firm on the top. 
  6. Let the quiche sit, covered, for 10 minutes before serving. 

** You can sub about 3/4 lb of fresh spinach if that is what you have on hand vs frozen. Just be sure to cook the spinach in the pan really well to be sure all the liquid drains from the spinach in step 3. 

Banana Nut Overnight Oats

We are keeping it coming with the pantry recipes as we continue living that #quarantinelife. We love overnight oats– making them uses up some things in the cupboard and also mixes up our breakfast routine for a few days. The recipe takes all of five or six minutes to make and provides you with 4 breakfasts- that’s the kind of kitchen input vs output that we are here for. We wanted to share this banana nut version of the recipe in case you have some bananas turning brown. By using dehydrated or regular peanut butter, these overnight oats are loaded with protein without packing on the calories. We are still going for our summer bods even if summer feels like it is 256 years away while we are social distancing!

Banana Nut Overnight Oats

Makes: 4 servings

Prep Time: 10 minutes Total Time: 8 hours and 10 minutes


  • 4- 8 oz mason jars or tupperware containers
  • 1 1/3 cup instant oats
  • 4 tbs PB2, dehydrated peanut butter, or any regular nut butter
  • 2 tbs flax seeds
  • 2 tbs chia seeds
  • 2 bananas, sliced
  • 4 tbs honey
  • 2+ cups almond milk


  1. You can make this recipe without getting a bowl dirty by adding 1/3 cup oats, 1 tbs PB2 and 1/2 tbs of the flax and chia seeds to each of the four mason jars. Put the lids on and shake well to combine.
  2. Add the bananas and honey to each of the jars. Pour the almond milk into each jar so that it comes to the bottom of the lid lines. Use a spoon to give each of the mason jars a good stir before sealing and refrigerating overnight.
  3. You can top the oats with additional banana slices and a drizzle of nut butter before consuming if you are feeling fancy. The oats last up to 5 days in the refrigerator.

Homemade Granola

If you are practicing social distancing these days, you might be itching for some entertainment beyond Netflix and reading the news on Twitter. This homemade granola recipe goes back to the first job that Tuck’s mom had out of culinary school. It is very healthy by granola standards and you most likely already have everything in your cupboards, so no need to go to the grocery store! We use it to top smoothies and yogurts and even eat it with milk like cereal. When it comes to the “toppings” in the recipe we really encourage you to use what you already have in your kitchen. Those little pre-made salad bags that come with cranberries and nuts? Throw those packets in there! That random, almost empty bag of almonds that’s been collecting dust in your cabinet? Yep, throw those in too. This is a great recipe to transform what you already have into something new and exciting. 

Homemade Granola 
Makes: 3+ cups (around 6 servings) 
Total Time: 35 minutes 


  • 2 tbs melted butter 
  • 2 tbs maple syrup or honey 
  • 4 tbs water 
  • 2 cups instant oats 
  • 2 tbs flax seeds
  • 2 tbs sesame seeds 
  • 1/3 cup shredded coconut 
  • 2 tsp cinnamon 
  • pinch of salt 
  • 4- 1/3 cup measurements of toppings: this can be a mix of nuts and dried fruits. We used 1/3 cup each banana chips, dried cranberries, sliced almonds, and pistachios. Use what you have! 


  1. Preheat the oven to 325 degrees. 
  2. Whisk the melted butter, maple syrup, and water in a large mixing bowl. Add the oats, cinnamon, flax seeds, sesame seeds, shredded coconut, and pinch of salt to the bowl. Mix very well so that everything is combined. 
  3. The next step is important for good results. We add a 1/3 cup measurement of 4 different toppings to mix it up. If you are using any dried fruit, leave the fruit out of the granola until after it has finished baking. The same goes for any nuts that have already been roasted. The only thing you should add before baking are raw nuts.
  4. Spread the granola into an even layer on a cookie sheet that has been sprayed with cooking spray. Bake in the oven for 15 minutes. After 15 minutes, remove from the oven and give everything a good stir. Bake for another 10 minutes. Cool completely and add any roasted nuts or dried fruits to the mix. Store in an airtight container for up to three months. 

Farro and Zucchini Patties

We have been making variations of these farro and zucchini patties for a few years now. We keep coming back to them time and time again because of how versatile they are. The base recipe for the cakes is hearty and lends itself to nearly any flavor profile. Our favorite way to eat them is for brunch with fried eggs and Cholula Hot Sauce (pictured), but we have also served them on a bed of sauteed spinach, feta, and olives, or even as an entree with garlicky kale and shrimp. No matter which meal you make these for, we know they won’t disappoint.

Farro & Zucchini Breakfast Patties

Makes: 6 servingsTotal Time: 45 minutes


  • 1 lb farro
  • 2 zucchinis, shredded
  • 1/2 cup breadcrumbs
  • 8 eggs
  • Cholula hot sauce (optional)
  • salt and pepper, to taste


  1. Pre-heat the oven to 300 degrees
  2. Cook the farro, al dente, according to package directions. Move the farrow to a large bowl and let to cool so that you can touch it with your hands. Add the shredded zucchini, breadcrumbs, and two of the eggs. Stir everything to combine and season well with salt and pepper.
  3. Using your hands, create “patties” out of the farro mixture and place on a sprayed or lined baking sheet. Bake in the oven for 10 minutes and set aside to cool. At this point, you can pause the recipe and reheat the patties when you are ready to eat. This is a great way to prep for weekly meals
  4. While the farro patties are baking, prepare the remaining eggs individually, over-easy.
  5. Serve the dish by placing a fried egg on top of the patty and sprinkling with Cholulua and any other toppings, if desired.

Strawberry Coconut Overnight Oats

One of our biggest challenges when getting out the door in the morning is making sure that we are put together and fed before starting the work day. The. Struggle. Is. Real. To combat the “Sunday scaries” and make the weekday mornings easier, we put together this quick and easy overnight oats recipe. After 10 minutes in the kitchen on a Sunday we have a full week of breakfasts ready to go in the refrigerator. 

We love this base recipe for overnight oats. Flax seeds give the oats protein and fiber while the chia seeds add antioxidants and omega-3s. We chose to make these strawberry and coconut flavored with spring on the way, but the base recipe lends itself to nearly any flavor profile you can think of. Feel free to add some toppings like additional strawberries, coconut, and hemp seeds as we have in these photos if you want to feel extra fancy on a weekday morning. We, however, will be slamming them down in the car while attempting to put on makeup and get to work on time. 

Strawberry Coconut Overnight Oats
Makes: 5- 8 oz servings 
Prep Time: 10 minutes     Inactive Time: 24 hours 


  • 5 – 8 oz mason jars or travel containers 
  • 1 1/3 cups instant oats 
  • 3 cups coconut beverage (almond milk or any dairy item will work)
  • 2 tbs honey or agave 
  • 1/3 cup chia seeds
  • 1/3 cup flax seeds 
  • 1/3 cup unsweetened, shredded coconut 
  • 6 strawberries, stems removed and sliced 


  1. Combine all of the above ingredients in a large mixing bowl. Stir well to make sure everything is combined. 
  2. Carefully pour the oatmeal mix into each of the five mason jars- they will be almost all of the way full. Seal each with a lid and place in the refrigerator. 
  3. Refrigerate overnight and serve chilled, with additional toppings if you desire. The oats are good for up to five days in the refrigerator. 

Vegetable Frittata

his recipe dates back to the first cooking job that Tuck’s mom had in culinary school. She was working for a chef that specialized in health foods and really developed her love of healthy cooking during that summer in Philly. One of the most fun parts of the job was Tuesday CSA deliveries. If you don’t know, CSA stands for Community Supported Agriculture, which means that people pay in advance for a “share” of a farmers produce throughout the year. The financial advance helps farmers fund their yearly costs and in exchange, “shareholders” get a box of produce every week or every other week throughout the growing season. Depending on the CSA, shares can include fruits, vegetables, meats, eggs, dairy products, and even flowers. 

Tuck’s mom became obsessed with the CSA because of the abundance of new vegetables it exposed her to. The restaurant would make a daily breakfast frittata using the CSA vegetables, and for the last nine years she has used this recipe nearly every time she entertains for breakfast. It’s quick, easy, and can use any veggies you have on hand or veggies that are in season. We have kept this version vegetarian, but you can easily use chopped bacon or sausage if desired. 

Breakfast Frittata
Makes: 6-8 servings 
Prep Time: 15 minutes    Baking Time: 25 minutes    Total Time: 40 minutes 


  • 10 inch, oven safe, skillet 
  • 12 eggs 
  • 1 1/2 cups whole milk 
  • 2 tsp salt 
  • 2 tsp black pepper 
  • 2 tsp garlic powder 
  • 1 tbs butter 
  • 1/2 red onion, diced 
  • 1 package broccolini, stems removed 
  • 3 tbs sun dried tomatoes, drained of their oil as best you can  
  • 3/4 cup grated cheese – we used Fontina 


  1. Preheat the oven to 350 degrees. 
  2. Heat the 10 inch skillet over medium-high heat. Add the butter and onion to the pan; saute for 3-4 minutes, or until the onion starts to caramelize. Add the broccoli and sun dried tomatoes to the pan. Saute another 3-4 minutes.  
  3. While the veggies are cooking, whisk the eggs, milk, salt, pepper, and garlic powder together in a large mixing bowl. Whisk really well so that all ingredients are blended. 
  4. Gently pour the eggs into the skillet. Add the cheese and gently stir the top of the egg mixture so that the cheese mixes into the eggs. Let the skillet sit on medium-high heat for another 2-3 minutes, or until the eggs just begin to bubble at the top. This helps give the frittata a nice caramelized color.
  5. Bake in the oven for 20-25 minutes, or until the eggs are cooked through in the center. Remove from the oven and let it sit for a minute. Carefully put a plate on top of the skillet and flip the frittata onto the plate. Serve immediately (with hot sauce, if desired). 

Eggnog French Toast

Nothing screams holidays quite like eggnog. Rich, creamy, and spiced with nutmeg – it is truly the ultimate holiday drink. Tuck’s dad and Tate’s mom are two huge fans of the ‘nog and so we have decided to incorporate it into the batter for french toast. The result? A truly delicious, sweet way to start your Christmas morning! 

Eggnog French Toast
Makes: 6 servings 
Prep Time: 10 minutes      Total Time: 30 minutes 


  • 1 challah (recipe here, or you can just as easily use store bought!) 
  • 3 eggs
  • 2 cups eggnog
  • 2 tsp nutmeg 
  • 2 tsp cinnamon 
  • 1 tsp vanilla extract 
  • maple syrup (optional, for topping) 
  • fresh berries (optional, for topping) 


  1. Whisk the eggs, eggnog, nutmeg, cinnamon, and vanilla extract in a large mixing bowl. Whisk well to combine. 
  2. Heat a large saute pan over medium heat. 
  3. Cut the challah into thick slices. Dunk each of the slices of challah into the egg nog batter, giving it a second to soak up the liquid, before adding the slices to the pan. Cook the challah for roughly 4 minutes per side, or until each side is crispy brown and the bread is cooked through. Be careful not to overcrowd the pan! Do the cooking in batches and keep the cooked french toast on a cookie sheet, covered with foil, until ready to serve. If you are doing this for a very large crowd, you can keep the cooked french toast in the oven at 250 degrees until you are ready to serve. 
  4. Top with maple syrup or berries, if desired. 

Thanksgiving Hangover Leftover Breakfast Sandwiches

If your family is like ours, when you are serving dinner for 15 people, you cook for 25 in fear that you won’t have enough food. Because of this anxiety we end up with a ridiculous amount of leftovers. Thanksgiving is no exception to this rule, leaving us with an abundance of biscuits and leftover gravy. If your family is also like ours, you may have had an extra glass of wine at dinner or post-feast night cap. If you are feeling the burn this morning, we have you covered. By adding just a few additional ingredients to what you already have leftover, you can let the Thanksgiving feast (hangover) roll straight into breakfast with this finger-licking good breakfast sandwich. 

Thanksgiving Hangover Breakfast Sandwiches
Makes: 4 servings 
Prep Time: 5 minutes                Total Time:  15 minutes


  • 2 cups leftover buttermilk gravy
  • 4 leftover buttermilk biscuits 
  • 4 eggs
  • 1 lb breakfast or Italian sausage 


  1. Remove the sausage from the casing (if needed) and cook over the stove top until cooked through.
  2. Add the leftover gravy to the sausage and heat until bubbling. If the gravy has thickened overnight, this is okay. The heat from the pan will help to thin it out, or use a tablespoon of water if necessary.  
  3. While the gravy is heating, heat another pan to medium heat. Cook the eggs over-easy one at a time. If you prefer scrambled or another type of cook, let your creative juices flow. 
  4. Heat the biscuits by placing a damp paper towel over them.Microwave for 30 – 60 seconds. 
  5. Serve by placing half the biscuit on the plate. Add 1/2 cup of the sausage and gravy mixture and top with the egg and other half of the biscuit. Serve immediately.

Green Chili Egg Bake

If you are like us this time of the year, you are entertaining more in a week than you have in the last three months. With family in town, every meal starts to feel like its own holiday! While we normally make this recipe for our Break the Fast dinner on Yom Kippur, we thought we would share it with you now because it’s great when you need breakfast for a crowd. 

What we love about this Green Chile Egg Bake is how versatile it is. You can opt to make this dish the morning you want to serve it or make it the night before depending on your schedule. We add green chiles because we like to add green chiles to just about anything, but the base of the recipe can be used for nearly any flavor profile. For example, sub out the chiles for feta cheese, kalamata olives, and sun dried tomatoes and now you have a Greek version. Add sausage to make it an even heartier entree. There are so many things you can do with this recipe- we can’t wait to see where you go with it! 

Green Chile Egg Bake                                                                                                      
Makes: 8-10 servings                                                                                                       
Prep Time: 15 minutes    Bake Time: 70 minutes   Total Time: 90 minutes 


  • 1 challah 
  • 8 eggs 
  • 2 cups 2% milk 
  • 2 tsp salt
  • 2 tsp black pepper 
  • 12 oz cream cheese (you can use a less-fat option if you want) 
  • 2 cups shredded cheese- match the cheese to the flavor profile you pick for the dish! We used shredded cheddar and pepper jack 
  • 8 oz – green chiles 
  • fresh parsley for garnish, chopped (optional) 


  1. Preheat the oven to 350 degrees.
  2. Spray a 9 x 13 baking dish with cooking spray, set aside. 
  3. Crack the eggs into a bowl and whisk to blend. Add the milk, salt and pepper. Whisk well to combine. 
  4. Peel the challah crust away from the top and bottom of the challah. Discard the crust and tear the challah into large flat pieces. Layer the pieces into the baking dish. 
  5. Add the chiles to the top of the challah, spreading evenly throughout. Use a knife to cut the cream cheese into small pieces and do the same, layering on top of the chiles around the baking dish. There’s no need to go crazy over how evenly you distribute- it all bakes and blends together! 
  6. Sprinkle half of the cheese on top of the green chiles and cream cheese. 
  7. Pour the egg mixture over top of the challah. Give the entire dish a firm press so that the challah absorbs the liquid of the milk and eggs. Add the remaining cheese to the top of the egg mixture. 
  8. Spray a piece of foil with cooking spray.* Place on top of the egg bake and bake in the oven for 60 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and the egg mixture is baked through in the center. 
  9. Remove from the oven and let sit for at least 5 minutes before slicing. 

* At this point, you can refrigerate the egg bake and bake the next morning if it works with your schedule better. Remove from the refrigerator 30 minutes before cooking and add an extra 10 minutes to your bake time.