Abigail Kirsch is one of the country's preeminent caterers. In the course of a year she serves delicious, impeccably presented food to more than 125,000 people, but--like the rest of us--her busy schedule leaves her with little time to entertain friends and family. So, for all of us who want to know: "How can I possibly cook a dinner to impress the boss without taking a sick day to do it?"
1/2 pound hickory-smoked bacon, diced into 1-inch pieces
8 scallions, white and green parts, peeled and finely chopped
2 medium (about 8 ounces each) zucchini, washed and sliced into 1/8-inch rounds
10 ounces fresh spinach, stemmed, washed, dried and coarsely chopped
2 large ripe tomatoes, cut into 1/8-inch rounds
1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper, or to taste
12 large eggs, well-beaten
3 cups half-and-half
1/4 cup drained and chopped canned mild green chilies
1 teaspoon Dijon mustard
1 cups grated sharp Cheddar
2 teaspoons finely chopped fresh cilantro
GARNISH: bunch cilantro, pint cherry tomatoes
Preheat the oven to 350F.
Cook the bacon in a large skillet over medium heat until it is brown and crisp. Remove the bacon with a slotted spoon and set it aside to drain on paper towels.
In the same skillet, saute the scallions and zucchini in the bacon drippings over medium heat until they have wilted, about 3-4 minutes.
Add the chopped spinach and the tomatoes and cook an additional 2 minutes, or until the spinach has wilted and the tomatoes have softened. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, or to taste. Remove from the heat and strain the vegetables in a colander to remove any excess liquid. Set aside.
In a large bowl, beat the eggs with the half-and-half. Add the chilies, Dijon mustard, Cheddar, cilantro, reserved vegetables, and reserved bacon. Season with egg mixture with the remaining æ teaspoon salt and teaspoon pepper and pour it into a 4-quart oven-to-table-casserole. Bake the custard for 45 minutes, until a knife inserted in the center comes out clean.
FINISHING TOUCHES AND TABLE PRESENTATION
Place the custard on a 14-inch platter and set it on the brunch table. Place the cilantro loosely in front of the casserole with the cherry tomatoes nestled among the leaves
