Lunch

• Preheat the oven to 350° F. In a large bowl, beat the eggs until they are streak free. Mix in the Parmesan, salt, and pepper to taste.
• Cook the sausage in a large, oven-safe skillet set over medium heat, until cooked through. Remove the sausage from the skillet, slice it on a diagonal, and set aside for now. Wipe the pan if needed. Add the oil, leeks, and a pinch of salt. Saute the leeks for 10 minutes, until soft. Add the chard greens and another pinch of salt, saute until just wilted. Add the sliced sausage back to the pan. Pour the egg mixture into the pan. Turn the heat up to medium high and cook without stirring for 5 minutes, until the edges of the frittata just begin to set. Transfer the pan to the oven and bake for 25-30 minutes, until the center is set. Slice the frittata and serve right away.

• Heat a medium skillet over medium heat and add the oil. Add the onion, bell pepper, cumin, coriander, paprika, and a pinch of salt. Saute for 8-10 minutes, until the onions are translucent and the peppers are soft. Add the garlic and tomato paste, saute for another 2 minutes, until the garlic is fragrant and the tomato paste is incorporated. Add the tomatoes and another pinch of salt. Establish a gentle simmer and simmer the tomato mixture for 15-20 minutes, until it thickens and becomes concentrated. Taste for salt and adjust if needed.
• Make 4-6 divots in the tomato mixture and crack the eggs into the divots, one at a time. With the mixture at a gentle simmer, cover the pan and cook the eggs for 5 minutes, or until the egg whites are set and the yolks are still runny. Season the eggs with salt and pepper. Garnish the shakshuka with dollops of yogurt and fresh herbs. Enjoy right away.

to make the crust

• In a food processor, combine the flour and salt, pulse to mix. Add the butter, and pulse it in until the mixture resembles sand. Add 3 tablespoons of ice-cold water, and pulse it in. Test the dough by pressing it between your fingertips; it should come together. If the dough still seems too crumbly, add more water, 1 tablespoon at a time, until you achieve the correct consistency. Transfer the dough to a sheet of plastic wrap and form it into a disc. Wrap the disk tightly with the plastic and refrigerate for at least 1 hour, or overnight.
• Prepare a 9” pie dish by oiling it with a little bit of olive oil (or butter). Dust your work surface with flour. Let the dough soften a bit at room temperature if it’s too hard right out of the refrigerator. Roll out the dough into an 11” diameter, ⅛”-thick round. Carefully transfer the dough to the prepared pie dish, gently pressing the dough into the dish. Trim off any excess at the edges. Prick the crust with a fork several times and refrigerate for 30 minutes.
• Preheat the oven to 375° F. Cover the crust with parchment paper, weighed down with baking beans. Blind bake for 40 minutes. Remove the parchment, and let the crust cool completely before filling, about 30 minutes.

to make the quiche base

• In a medium bowl, whisk together the eggs, heavy cream, and sea salt, until smooth. Use in any variation below.

to make the broccoli-cheddar quiche

• Preheat the oven to 350° F. Heat a medium skillet over medium heat. Add the olive oil, shallot, and a pinch of salt. Saute for 5-7 minutes, until translucent. Add the broccoli and another pinch of salt. Saute for 5-7 minutes, until the broccoli is crisp-tender. Add the garlic and black pepper to taste, saute for another 30 seconds, until the garlic is fragrant.
• Mix the chives into the prepared quiche base. Sprinkle about half of the cheese over the bottom of the pre-baked crust. Spread the broccoli-shallot mixture in the crust. Sprinkle with the rest of the cheese and pour the quiche base over the broccoli. Bake for 45-50 minutes, until the quiche is just set. Let cool at least 30 minutes before serving.

to make the mushroom-bacon quiche

• Preheat the oven to 350° F. Cook the bacon in a large skillet over medium-low heat, until crispy and browned in parts, about 10 minutes. Stir halfway through. Transfer the bacon to a paper-towel lined plate.
• Heat a medium skillet over medium heat. Add the olive oil, shallot, and a pinch of salt. Saute for 5-7 minutes, until translucent. Add the mushrooms, along with another pinch of salt. Stir to coat the mushrooms in the oil and salt, then let brown, undisturbed, for 8-10 minutes, until all the water that they release evaporates. Add the garlic and black pepper to taste. Cook for another 3-5 minutes, until the mushrooms are completely browned. Add the cooked bacon, and mix it in.
• Sprinkle about half of the cheese over the bottom of the pre-baked crust. Spread the mushroom-bacon mixture in the crust. Sprinkle with the rest of the cheese and pour the quiche base over the mushrooms and bacon. Bake for 45-50 minutes, until the quiche is just set. Let cool at least 30 minutes before serving.

• In a medium pot, combine the rice, 1 ½ cups water, ½ teaspoon rice vinegar, 1 teaspoon olive oil, and a generous pinch of salt. Bring to a boil. Reduce to a simmer, cover the pot, and cook the rice for 45 minutes. Turn off the heat and let the rice sit and steam for 10 more minutes. Fluff with a fork and serve.
• Meanwhile, heat a medium skillet over medium heat. Add 2 tablespoons of olive oil, shallot, and a pinch of salt. Saute for 5-7 minutes, until translucent. Add the cremini and shiitake mushrooms, along with another pinch of salt. Stir to coat the mushrooms in the oil and salt, then let brown, undisturbed, for 8-10 minutes, until all the water that they release evaporates. Add the garlic and stir. Cook for another 3-5 minutes, until the mushrooms are completely browned. Add the soy sauce/tamari, maple syrup, remaining ½ teaspoon rice vinegar, and chili flakes to taste. Stir to coat, and keep cooking, until the mushrooms appear glazed, another 2-4 minutes.
• Use the same skillet that was used for the mushrooms or another non-stick skillet to cook the eggs. Heat the skillet over medium high heat and add 3 tablespoons of olive oil. Once the oil is shimmering, carefully crack the eggs into the pan. Fry for about 3 minutes, tilting the pan to one side and spooning the pooled up olive oil over any uncooked whites (avoid the yolks), until the egg whites are firm, the edges are crispy, and the yolk is still runny.
• To assemble the grain bowls, distribute the rice among 2 bowls, top with the mushrooms, followed by the fried eggs, and a sprinkle of herbs.

to prepare the eggs

• Bring a large pot of water to a boil over high heat. Use a slotted spoon to carefully place the eggs in the boiling water, one at a time. Adjust the heat to a steady boil and cook for 11 minutes. Put the eggs under cold water to stop the cooking. Once cool, crack the eggs at the wider end and peel. Slice in half and enjoy, topped with the quick-pickled onions.

to make the quick-pickled onions

• Combine the water, vinegar, salt, and sugar in a 16 oz jar or a jar of a similar size. Seal the jar and shake it to dissolve the salt and sugar. Add the onion slices, bay leaf, and rosemary, if using. Seal the jar and shake gently to mix. Let the onions marinate at room temperature for 1 hour. Keep refrigerated in an airtight container for up to 1 week.