Archive for April 6th, 2010

April 6, 2010

Easter Breakfast – The Quiche

Quiche is a great dish. An all in one dish packed with protien and veggies (if you choose) and it is so versatile it can be eaten on a napkin with your hand, on a plate at a fancy table, for breakfast, lunch, or dinner! Always a hit at parties as well. These are two great ones.

Tomato Basil Quiche

Tomato Basil Quiche

6 eggs
1 cup heavy cream
2 cups milk
1/2 cup diced tomatoes
2 large basil leaves finely chopped
1/2 cup mozzerella cheese, shredded
1/2 cup goat cheese, crumbled
salt and pepper
1 – pie crust (you can cheat and use ready made or make your own)
(You could also go crust free – still YUM!)

Heat oven to 375.
Whisk eggs, milk and cream until well incorporated.
Stir in salt, pepper, cheeses, tomatoes and basil.
Line pie pan with crust and crimp the edges. Pour the quiche into the crust.
Cook for 45-50 minutes until puffy and filling is set (does not jiggle).

Lorraine Quiche

Lorraine

6 eggs
1 cup heavy cream
2 cups milk
1 cup shredded swiss cheese
8 slices of cooked bacon
1/8 tsp. ground nutmeg
1 cup spinach, torn
2 sliced green onions
1 – pie crust (you can cheat and use ready made or make your own)
(You could also go crust free – still YUM!)

Heat oven to 375.
Whisk eggs, milk and cream until well incorporated. Whisk in nutmeg, salt and pepper.
Stir in cheese, bacon, spinach, and green onion.
Line a pie pan with crust and crimp the edges. Pour the quiche into the crust.
Cook for 1 hour until puffy and filling is set (does not jiggle).

Don’t forget the Scones

April 6, 2010

Easter Breakfast – The Scones

Easter dinner is the only holiday dinner that my mom makes these days. Not because she doesn’t like to cook but because I love to cook and she lets me take care of food. After all she cooked for me and my family all those years – she’s due a break. Right? 🙂

However, I can’t resist and had to make something so I made breakfast…Tomato Basil Quiche, Quiche Lorraine, Maple Oat Scones, and Lemon Blueberry Scones…they were all terrific! If you like Starbucks Maple Oat Scones (which are my all time favorite), these tasted just like Starbucks! (My co-workers also gave them RAVE reviews!)…something to add to “the Menu.”

Scones

Maple Oat Scones
1 cup oats (quick or old-fashioned)
1 1/2 cups flour
2 tablespoons sugar 
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons real maple syrup
2 1/2 tablespoons cold butter (small pieces)
1 large egg
1/2 cup half-and-half or heavy cream
2/3 cup coarsely chopped pecans

Maple Glaze
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons milk

Preheat oven to 350°F.
Using a food processor or blender, finely grind oats.
In a mixer, mix flour, oats, sugar, salt and baking powder.
Add maple syrup and butter and mix well.
In a small bowl, beat the egg with the cream.
Pour the egg mixture into the flour mixture and mix well.
Add pecans and mix just to incorporate.
Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
Mix glaze ingredients until smooth. Adjust the amount of milk to get to the desired consistency. Spread lots of glaze over each scone and dry about 15 minutes before serving.

Lemon Blueberry Scones
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries

Lemon Glaze:
1 1/2 cups powdered sugar
1/2 teaspoon lemon extract
5 teaspoons milk

Preheat the oven to 350 degrees F.
Mix the flour, baking powder, salt, and sugar.
Add the butter and mix well. The mixture should look like coarse crumbs. Mix in the heavy cream.
Remove the dough from the bowl and knead just a bit. Fold in the blueberries and shape the dough into an 8 to 10 inch round. Cut into to 8 wedges.
Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Next…The Quiche