After a long, cold winter I look forward to seeing asparagus abound in the market…it means spring is here! When asparagus is in season I’m always looking for new recipes to use it in, so when Natasha announced that this month’s 5 Star Makeover Challenge was pasta, I knew I wanted to incorporate asparagus somehow. Quiche came to mind and I envisioned a golden spaghetti crust filled with a light quiche and roasted asparagus, and topped with bubbling cheese. The crust didn’t turn out as planned…the spaghetti wasn’t golden or crust-like. Instead, the pasta incorporated into the quiche filling (think spaghetti frittata). I think next […]...
Welsh Rabbit (With Spinach & Poached Egg) & An Announcement
I usually spend Saturday afternoons with my 6-year-old niece. I take her to the library and then out for a coffee (hot cocoa for her ;) ) and occasionally shopping, and we both have a blast. She’s so cute, whenever I see her she tells me how many days are left until next Saturday (what she calls our “girls’ day out”). A couple weeks ago we were at the library (she was playing Miss Spider and I was thumbing through a stack of old cookbooks), when I happened upon a recipe for Welsh Rabbit (also known as Welsh Rarebit). I’ve heard of Welsh Rabbit before, but I never actually […]...
Baked Egg Skillet with Vegetable Hash
This dish is as delicious as it is simple. The crispy potato, the creamy yolks, and the sharpness of the cheddar all come together wonderfully. And the veggies take on a lovely, nutty flavor after being roasted. This meal is perfectly hearty without being heavy, and since the amounts can be easily adjusted to serve any number, it’s a great dish to serve at a brunch. Feel free to switch up the vegetables for your favorites (I think zucchini would be delicious), or you could add some kind of breakfast meat. Baked Egg Skillet with Vegetable Hash (Yield: 1 serving) 1 […]...
BLT Crustless Quiche
What is the difference between crustless quiche and frittata?, you might be wondering. As far as I can tell, not much. The only difference that I know of, is that crustless quiche (like regular quiche) is made of a custard mixture (eggs and some form of cream or milk), while frittata is made of eggs. The end products end up being slightly different…quiche has a lighter and more delicate texture, while frittata is denser. In my recipe for crustless quiche I lighten it up by replacing cream with a purée of low-fat cottage cheese and milk…it actually has a very creamy consistency and does a […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
