Savory Gruyere & Scallion Quick Bread

is it wrong to put cheese on cheese bread?

Not to belabor the point, but I like snacks.  Here are some of my favorite snacks:

Cheddar Flavor Blasted Goldfish – At one point my mother was stashing bags of these under her pillow.  One of the primary ingredients is crack cocaine.  Ask anyone.

Salami, Cream Cheese & Dill Pickle Roll-ups – Smear cream cheese on a piece of salami, roll up around a dill pickle. Best snack ever.

Assorted Pickled Things – Pepperocinis, bread and butter pickles, olives, pickled beets, etc.

Pretzels and Spinach Dip – Regular deli kind.

Radishes, Butter and Salt on Bread – Try it, you will love it.  And also feel French.

Enter Gruyere & Scallion Quickbread.  Delicious at breakfast*, as a during-cooking-dinner snack, also as a post-cooking-dinner-watching-X-Files-Season-2-on TV snack.  And you know, with soup and stuff.  Also, extremely easy.  The time it takes between thinking “I should make some Cheesy Scallion Bread” and putting the pan in the oven is about 7 minutes, provided you  have the ingredients.  You could easily omit the scallions if you don’t have any, you could mix nuts into the batter, anything really.

* That reminds me of something I want to rant about.  Why are all breakfast pastries sweet, if they are not bagels?  The huge majority of muffins, breads, rolls and biscuits are sweet, and for god’s sake, sometimes I don’t want 30 lb of sugar first thing in the morning.  Besides which, I just started putting sweetened condensed milk in my coffee in the mornings, so another really sweet thing is overkill.  Have we learned nothing from the popularity of the Bloody Mary?  People like some savory breakfast options.  That is all.

Gruyere & Scallion Quick Bread

1 3/4 cup flour

1/2 tsp salt

1 tsp baking powder

1/4 tsp ground pepper

3 eggs

1/3 cup milk (I used 1%)

1/3 cup extra virgin olive oil

1 tsp dijon mustard

1 cup shredded Gruyere cheese (or cheddar, or parmesan, or any kind)

3 scallions, finely diced

Pre-heat oven to 350 degrees and Pam a loaf pan.  In a large bowl, whisk together the dry ingredients and set aside.  In another bowl, whisk together the eggs, milk, oil and mustard.  Fold the wet ingredients into the dry, taking care not to overmix.  Fold in the cheese and scallions, pour into the loaf pan and sort of flatten it into the pan.  Bake for 30-35 minutes, until the top is golden brown.

that's my pretty butter bell next to it. i love it.

– Cat

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1 Comment

Filed under Baked Goods, Bread, Breakfast, Recipes, Sides, Vegetarian

One response to “Savory Gruyere & Scallion Quick Bread

  1. Pingback: CSA Week 27: Rutabagaminations | Scenes of Eating

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