Tomorrow evening marks the beginning of Yom Kippur, the holiest day on the calendar of Jewish holidays; a day we spend in reflection of the past year and fast to atone for our sins. We’ve included two easy and delicious recipe options that are perfect for breaking your Yom Kippur fast among large gatherings of family and friends on Saturday night. Both recipes are ideal in that you can make them the night before and leave them to chill in your refrigerator overnight before you bake them. We hope you enjoy them as much as we do!
Spinach and Cheese Strata*
30 minutes to prep. Six to eight servings.
Ingredients:
1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard
Directions:
Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand five minutes before serving.
Broccoli and Garlic Quiche*
Less than 1 hour to prep. Six to eight servings.
Ingredients:
10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached)
2 large garlic cloves
6 large eggs
1 1/2 cups half-and-half
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne
5 ounces extra-sharp Cheddar, coarsely grated (2 cups)
1/4 cup grated Parmigiano-Reggiano
Equipment:
A 9 1/2-inch deep-dish pie plate or a 9-inch (2-inch-deep) round fluted tart pan with removable bottom; pie weights or dried beans.
Preparation:
Preheat oven to 375°F with rack in middle.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes.
Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on.
While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.
Mince and mash garlic to a paste with a generous pinch of salt.
Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth.
Pour filling into pie shell and add broccoli, then sprinkle with cheeses.
Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes.
Serve quiche warm or at room temperature.
*Recipes courtesy of Epicurious.
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